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Hot Cocoa Meringue Cookies Recipe

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4.7 from 13 reviews

These Hot Cocoa Meringue Cookies are light, airy, and packed with the rich flavor of hot cocoa mix and chocolate chips. Perfectly crisp on the outside and tender inside, they are garnished with chocolate sprinkles and mallow bits for a delightful festive touch.

Ingredients

Meringue

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

Flavoring & Garnish

  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons hot cocoa mix without marshmallows
  • 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 prevent sticking.
  2. Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Using a hand mixer or stand mixer on high speed, beat until soft peaks form, indicating the egg whites are foamy but still soft.
  3. Add Sugar: Gradually add the granulated sugar while continuing to beat. Keep beating until stiff peaks form, meaning the meringue holds firm peaks that stand straight up. Avoid under mixing to prevent cookies from spreading.
  4. Incorporate Cocoa Mix: Sift the hot cocoa mix over the meringue carefully. Gently fold it in using a spatula without stirring to avoid the meringue weeping or becoming runny.
  5. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and fold them into the meringue a few times gently, ensuring not to overwork the mixture for a better set.
  6. Scoop Cookies: Using a 1 1/2 tablespoon cookie scoop, drop rounded mounds of the meringue mixture onto the prepared cookie sheet, spacing them about 2 inches apart to allow for expansion.
  7. Add Garnishes: Sprinkle chocolate sprinkles or mallow bits over each cookie to add extra flavor and texture.
  8. Bake Cookies: Bake in the preheated oven for 23 minutes. Once the edges start to brown slightly, turn off the oven and leave the cookies inside for approximately 30 minutes to dry completely without opening the door.
  9. Cool and Store: Transfer the cookies to a sheet of wax paper to cool fully. Store in an airtight container at room temperature to maintain crispness.

Notes

  • Use room temperature egg whites for better volume and stability.
  • Fold ingredients gently to avoid deflating the meringue.
  • Do not open the oven during the drying phase to prevent cracking or weeping.
  • If hot cocoa mix contains marshmallows, omit them to preserve texture.
  • Cookies can be stored up to 5 days in an airtight container at room temperature.
  • Substitute chocolate chips with mini chocolate chunks or chopped chocolate for variation.

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