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Hot Cocoa Meringue Cookies

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4 from 211 reviews

These Hot Cocoa Meringue Cookies are light, airy treats with a rich cocoa flavor and a delightful chocolate chip surprise in every bite. Perfectly crisp on the outside and melt-in-your-mouth soft inside, they make a charming dessert or snack for any occasion.

Ingredients

Scale

Main 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

Garnish

  • 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 prevent sticking and ensure even baking.
  2. Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Beat using a hand mixer or stand mixer on high speed until soft peaks form. This ensures your meringue base is light and fluffy.
  3. Add Sugar: Gradually add the granulated sugar while continuing to beat until stiff peaks form. Test by pulling out the beaters; the meringue should stand straight up without drooping. Avoid undermixing to prevent runny cookies.
  4. Fold in Cocoa Mix: Sift the hot cocoa mix over the meringue and gently fold it in. Be careful not to stir vigorously as this can cause the meringue to weep and lose volume.
  5. Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips with a few light folds to maintain the airy texture of the meringue.
  6. Scoop Cookies: Using a 1 1/2 tablespoon cookie scoop, place round mounds of batter onto the prepared cookie sheet, spacing them about 2 inches apart to allow for even baking.
  7. Garnish: Sprinkle the tops with chocolate sprinkles or mallow bits for an extra festive touch.
  8. Bake: Bake the cookies in the preheated oven for 20-23 minutes. Watch for slight browning around the edges.
  9. Cool in Oven: Once edges start to brown slightly, turn off the oven but leave the cookies inside for about 30 minutes to dry completely. This step ensures the perfect crisp texture.
  10. Final Cooling and Storage: Transfer cookies onto a sheet of wax paper to cool completely. Store them in an airtight container at room temperature to maintain freshness.

Notes

  • Ensure egg whites are at room temperature for better volume when beaten.
  • Do not overstir after adding the cocoa mix to avoid deflating the meringue.
  • Allow cookies to sit in the turned-off oven to dry completely; this prevents soggy centers.
  • Store cookies in an airtight container to keep them crisp.
  • Feel free to substitute sprinkles or mallow bits based on your preference or seasonal themes.

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