Hot Cocoa Meringue Cookies Recipe

Introduction

These Hot Cocoa Meringue Cookies are light, airy treats with a rich chocolatey twist. Perfect for satisfying your sweet tooth without feeling heavy, they combine the delicate texture of meringue with the cozy flavor of hot cocoa and chocolate chips.

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

1. Step 1: Preheat oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. Step 2: In a large bowl, beat the egg whites and cream of tartar on high speed using a hand mixer or stand mixer until soft peaks form.
3. Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. Check by lifting the beater—stiff peaks should stand straight without drooping.
4. Step 4: Sift the hot cocoa mix over the meringue, then gently fold it in without stirring to avoid weeping.
5. Step 5: Fold in the chocolate chips carefully with just a few folds to maintain the meringue’s structure.
6. Step 6: Using a 1 1/2 tablespoon cookie scoop, place round mounds of batter on the prepared sheet, spacing them about 2 inches apart.
7. Step 7: Sprinkle the tops with chocolate sprinkles or mallow bits as desired.
8. Step 8: Bake for 20-23 minutes until edges begin to brown slightly. Turn off the oven and let cookies sit inside for about 30 minutes to dry completely before removing.
9. Step 9: Cool the cookies on wax paper, then store in an airtight container at room temperature.

Tips & Variations

• Make sure your bowls and beaters are completely clean and dry to achieve perfect meringue peaks.
• For a peppermint twist, add a few drops of peppermint extract before folding in the cocoa mix.
• Use mini chocolate chips for more even distribution within the meringue.
• If you don’t have cream of tartar, a small pinch of lemon juice can be used as a substitute to stabilize the egg whites.

Storage

Store the meringue cookies in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain their crisp texture. Reheating is not necessary; simply enjoy them fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

You can substitute regular unsweetened cocoa powder, but the flavor and sweetness may be different. If using cocoa powder, consider adjusting the sugar to taste.

Why did my meringue cookies collapse or weep?

This usually happens if the egg whites weren’t beaten enough to form stiff peaks or if the cocoa mix was stirred in too vigorously. Gentle folding is key to maintaining structure and preventing moisture leakage.

Hot Cocoa Meringue Cookies Recipe

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★★★★★

5 from 52 reviews

These Hot Cocoa Meringue Cookies are light, airy treats bursting with rich chocolate flavor. Made from whipped egg whites, cocoa mix, and chocolate chips, they have a crisp exterior with a delicate melt-in-your-mouth texture. Perfect for cocoa lovers, these cookies combine the sweetness of meringue with the warm taste of hot cocoa and chocolate sprinkles for a charming dessert or snack.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 23 minutes baking + 30 minutes drying
• Total Time: 1 hour 8 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Mixture

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

Chocolate Mix

• 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 Oven: Preheat your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper to ensure cookies bake evenly and don’t stick.
2. Beat Egg Whites: In a large bowl, add the egg whites and cream of tartar. Using a hand or stand mixer on high speed, beat until soft peaks form—this means when you lift the beaters, the peaks slightly hold shape.
3. Incorporate Sugar: Gradually add the granulated sugar while continuing to beat. Keep beating until the mixture forms stiff peaks that stand straight up without collapsing. Make sure not to underbeat to avoid runny cookies; if unsure, continue beating briefly.
4. Fold in Cocoa Mix: Sift the hot cocoa mix over the meringue and carefully fold it in gently to avoid deflating the mixture. Do not stir vigorously as it will cause the meringue to release moisture and weep.
5. Add Chocolate Chips: Fold in the semi-sweet chocolate chips with only a few gentle folds. Overworking will compromise the meringue’s structure and texture.
6. Scoop Meringue: Using a 1½ tablespoon cookie scoop, place rounded mounds of the meringue mixture onto the prepared cookie sheet, spacing them about 2 inches apart to allow expansion.
7. Garnish: Sprinkle the cookies lightly with chocolate sprinkles or mallow bits for extra texture and decoration.
8. Bake: Place the cookie sheet in the oven and bake for 20 to 23 minutes. Once you notice the edges browning slightly, turn off the oven and leave the cookies inside for about 30 minutes to dry completely without opening the door.
9. Cool and Store: Remove the cookies and transfer them onto wax paper to cool fully. Store in an airtight container at room temperature to maintain their crispness.

Notes

• Make sure egg whites are at room temperature for best volume when whipped.
• Do not overfold the cocoa mix or chocolate chips to keep the meringue fluffy.
• Letting the cookies dry in the turned-off oven helps achieve the perfect crisp texture.
• Store cookies in airtight containers to prevent them from absorbing moisture and becoming soft.

Keywords: hot cocoa meringue cookies, chocolate meringue, cocoa cookies, light chocolate cookies, meringue dessert