Introduction

These Hot Cocoa Meringue Cookies are light, airy, and packed with rich chocolate flavor. Perfect for a cozy treat, they combine the delicate texture of meringue with the warmth of hot cocoa. Garnished with chocolate sprinkles and mallow bits, they bring a playful twist to a classic dessert.

The image shows round cookies covered in light beige smooth meringue with small cracks on the surface, generously coated with dark brown chocolate sprinkles scattered all over. The cookies are placed on a white marbled surface, and next to them is a single white marshmallow with a soft texture. The scene focuses closely on the front cookie with others blurred in the background, showing a soft, airy, and crunchy texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large egg whites (room temperature)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup semi-sweet chocolate chips
2 tablespoons hot cocoa mix (without marshmallows)
Chocolate sprinkles (for garnish)
Mallow bits (for garnish)

Instructions

Step 1: Preheat the oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Step 2: In a large bowl, add the egg whites and cream of tartar. Beat on high with a hand mixer or stand mixer until soft peaks form.
Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. To check, lift the beater: the meringue should stand straight up without drooping. If not firm enough, beat a little longer.
Step 4: Sift the hot cocoa mix over the meringue and gently fold it in without stirring to avoid causing the mixture to weep.
Step 5: Fold in the chocolate chips carefully with only a few folds to keep the meringue light.
Step 6: Use a 1 1/2 tablespoon cookie scoop to place rounded mounds of batter onto the prepared sheet, spacing cookies about 2 inches apart.
Step 7: Sprinkle the tops with chocolate sprinkles or mallow bits for garnish.
Step 8: Bake for 20–23 minutes. When the edges start to brown slightly, turn off the oven and leave the cookies inside for about 30 minutes to dry completely before removing.
Step 9: Transfer the cooled cookies to wax paper and store them in an airtight container at room temperature.

Tips & Variations

Make sure the egg whites are at room temperature to achieve the best volume and stiffness when whipping.
Use a gentle folding technique to keep the meringue airy and prevent it from deflating.
Try sprinkling crushed peppermint candy or mini marshmallows instead of chocolate sprinkles for a festive variation.
If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar.

Storage

Store these meringue cookies in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain their crisp texture. Avoid refrigerating, as moisture can make them soft. To refresh slightly softened cookies, you can place them in a low oven (about 200°F) for 5 minutes to crisp them back up.

How to Serve

The image shows several light brown meringue cookies with chocolate chips and chocolate sprinkles. Two broken cookies are in the front, revealing a crunchy and airy inside with visible chocolate chips in a lighter beige color. Whole cookies are piled up in the soft focus background with the chocolate sprinkles visibly scattered across the tops. The whole scene is set on a white marbled texture that adds a clean look to the picture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Regular cocoa powder can work but might result in a less sweet and slightly different flavor. Hot cocoa mix usually contains sugar and milk powder that enhance the cookie’s taste and texture.

Why is my meringue weeping or not setting properly?

Weeping often happens if the cocoa mix is stirred in too vigorously or if the meringue is under- or over-beaten. Be sure to gently fold in the cocoa and chocolate chips, and beat the egg whites to stiff peaks without drying them out.

Hot Cocoa Meringue Cookies Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

These Hot Cocoa Meringue Cookies are light, airy, and packed with rich chocolate flavor. Made by folding hot cocoa mix and chocolate chips into whipped egg whites, these cookies offer a delightful melt-in-your-mouth texture with a festive touch thanks to chocolate sprinkles and mallow bits. Perfect for cozy winter days or as a charming holiday treat.

Author: Elias
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 1 hour 10 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Meringue Base

2 large egg whites (room temperature)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar

Flavorings and Mix-Ins

2 tablespoons hot cocoa mix (without marshmallows)
3/4 cup semi-sweet chocolate chips

Garnish

Chocolate sprinkles (for garnish)
Mallow bits (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
Whip Egg Whites: In a large bowl, combine the room temperature egg whites and cream of tartar. Use a hand mixer or stand mixer on high speed to beat them until soft peaks form, which means when you lift the beaters, the peaks gently hold their shape but their tips fold over.
Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat the mixture. Beat until stiff peaks form — the meringue will hold firm peaks that stand straight up without collapsing. Be careful not to under-beat, as the cookies won’t hold their shape properly.
Fold in Hot Cocoa Mix: Sift the hot cocoa mix over the meringue to avoid lumps, then very gently fold it in using a spatula. Avoid stirring to prevent the meringue from deflating or weeping, which can affect the texture of the cookies.
Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips with just a few folds to maintain the airiness of the meringue.
Scoop the Meringue: Using a 1 1/2 tablespoon cookie scoop, place rounded mounds of the meringue mixture onto the prepared cookie sheet. Space the cookies about 2 inches apart to give them room to set without sticking.
Add Garnishes: Sprinkle chocolate sprinkles or mallow bits over the tops of the meringue cookies for extra decoration and texture.
Bake and Dry: Bake the cookies for 20-23 minutes. Watch carefully for the edges to start browning slightly, then turn off the oven and leave the cookies inside for about 30 minutes to dry completely without cracking.
Cool and Store: Transfer the cooled cookies to a sheet of wax paper. Store them in an airtight container at room temperature to keep them crisp and fresh.

Notes

Ensure egg whites are at room temperature for better volume when whipping.
Do not overmix after folding in the cocoa mix and chocolate chips to maintain the airy texture.
Drying the cookies in the turned-off oven helps them crisp up without burning.
Use a sifter for the hot cocoa powder to avoid clumps in the meringue.
Store meringue cookies away from humidity to keep them crisp.

Keywords: hot cocoa meringue cookies, chocolate meringue, holiday cookies, easy chocolate cookies, meringue desserts