Hot Cocoa Meringue Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper to prepare for the meringue cookies.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Garnishes: Sprinkle the tops of the cookie mounds with chocolate sprinkles or mallow bits as desired for extra texture and flavor.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/hot-cocoa-meringue-cookies-recipe/
