Hot Cocoa Meringue Cookies Recipe

Introduction

These Hot Cocoa Meringue Cookies are light, airy, and packed with chocolate flavor. Perfect for cozy days, they combine the sweetness of meringue with the rich taste of hot cocoa for a delightful treat.

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 the oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. Step 2: In a large bowl, add the egg whites and cream of tartar. Beat on high with a hand or stand mixer until soft peaks form.
3. Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. The meringue should stand straight up when you pull out the beater.
4. Step 4: Sift the hot cocoa mix over the meringue and gently fold it in without stirring to prevent weeping.
5. Step 5: Fold in the chocolate chips with just a few folds to keep the meringue light and airy.
6. Step 6: Using a 1 1/2 tablespoon cookie scoop, place rounded mounds onto the prepared baking sheet, spacing them 2 inches apart.
7. Step 7: Sprinkle the cookies with chocolate sprinkles or mallow bits for a festive touch.
8. Step 8: Bake for 20 to 23 minutes. When the edges begin to brown slightly, turn off the oven but leave the cookies inside for about 30 minutes to dry completely.
9. Step 9: Remove the cookies and place them on wax paper to cool. Store in an airtight container at room temperature.

Tips & Variations

• Make sure the egg whites are at room temperature to achieve the best volume and stability.
• Use a sifter for the hot cocoa powder to avoid clumps when folding it into the meringue.
• For added texture, try folding in mini chocolate chips or finely chopped nuts instead of regular chips.
• Keep the mixing gentle when folding in ingredients to prevent the meringue from deflating.

Storage

Store the cookies in an airtight container at room temperature for up to a week. They can lose their crispness if exposed to humidity. Reheating is not recommended, as it may affect their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, as long as you use dairy-free chocolate chips and hot cocoa mix without dairy, the recipe can be adapted for a dairy-free diet.

Why did my meringue cookies turn out sticky or weepy?

This usually happens when the meringue is under-beaten or if the cocoa powder is stirred in instead of gently folded. Make sure the stiff peaks are firm before folding in ingredients gently to avoid this.

Hot Cocoa Meringue Cookies Recipe

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★★★★★

4.9 from 77 reviews

Delight in these light and airy Hot Cocoa Meringue Cookies that combine the subtle sweetness of meringue with rich semi-sweet chocolate chips and a hint of hot cocoa powder. Perfectly crisp on the outside and slightly chewy within, these cookies are an elegant treat for any chocolate lover without the heaviness of traditional baked goods.

• Author: Joe
• 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 1x2x3x

Meringue Base

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

Flavor and 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. Line a cookie sheet with parchment paper to prepare for the meringue cookies.
2. Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Using a hand mixer or stand mixer set on high, beat until soft peaks form.
3. Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat the mixture. Continue beating until stiff peaks form, indicating the meringue is glossy and stands firm when the beaters are lifted. Be careful not to under or overbeat to prevent runny or dry cookies.
4. Incorporate Hot Cocoa Mix: Sift the hot cocoa mix over the meringue and gently fold it in. Avoid stirring vigorously to prevent the meringue from weeping or losing airiness.
5. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the meringue mixture, using just a few folds to maintain the meringue’s structure.
6. Scoop Cookies: Using a 1 1/2 tablespoon cookie scoop, place rounded mounds of the batter onto the prepared cookie sheet, spacing them about 2 inches apart to allow for slight spreading.
7. Add Garnishes: Sprinkle the tops of the cookie mounds with chocolate sprinkles or mallow bits as desired for extra texture and flavor.
8. Bake Cookies: Bake in the preheated oven for 20 to 23 minutes. As soon as the edges start to brown lightly, turn off the oven but leave the cookies inside.
9. Dry Cookies: Let the cookies sit in the turned-off oven for about 30 minutes to dry out completely without opening the door, ensuring they set properly and crisp up.
10. 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 freshness and crispness.

Notes

• Ensure egg whites are at room temperature for maximum volume and better meringue stability.
• Do not skip sifting the hot cocoa mix before folding it in to avoid lumps.
• Be very gentle when folding ingredients into the meringue to preserve the airiness.
• Allow the cookies to dry out completely in the oven after baking; this step is essential for achieving the perfect crisp texture.
• Store cookies in an airtight container away from humidity to keep them crisp.

Keywords: Hot Cocoa Meringue Cookies, Chocolate Meringue Cookies, Light Chocolate Cookies, Cocoa Meringue Treats, Gluten-Free Cookies, Egg White Cookies