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Hot Cocoa Meringue Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips with just a few folds to maintain the airiness of the meringue.
  6. 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.
  7. Add Garnishes: Sprinkle chocolate sprinkles or mallow bits over the tops of the meringue cookies for extra decoration and texture.
  8. 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.
  9. 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

Find it online: https://tastygenius.com/hot-cocoa-meringue-cookies-recipe/