Hot Cocoa Meringue Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Sprinkle the cookies lightly with chocolate sprinkles or mallow bits for extra texture and decoration.
- 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.
- 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
Find it online: https://platedbyemma.com/hot-cocoa-meringue-cookies-recipe/
