Hot Cocoa Meringue Cookies Recipe
Introduction
These Hot Cocoa Meringue Cookies are light, airy, and packed with chocolatey goodness. Perfect for a cozy treat, they combine the delicate texture of meringue with rich cocoa flavors and delightful chocolate chips. Enjoy them with a cup of your favorite warm drink or as a sweet snack any time.
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
- Step 1: Preheat your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Step 2: In a large bowl, add the egg whites and cream of tartar. Beat with a hand mixer or stand mixer on high speed until soft peaks form.
- Step 3: Gradually add the sugar while continuing to beat until stiff peaks form. The meringue should stand straight up when you lift the beater. Beat a little longer if necessary to avoid puddling.
- Step 4: Sift the hot cocoa mix over the meringue and gently fold it in without stirring to prevent the meringue from weeping.
- Step 5: Carefully fold in the chocolate chips with just a few turns to keep the meringue light and airy.
- Step 6: Using a 1 1/2 tablespoon cookie scoop, drop rounded mounds of batter onto the prepared sheet, spacing them about 2 inches apart.
- Step 7: Sprinkle the cookies with chocolate sprinkles or mallow bits as garnish.
- 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 30 minutes to fully dry without removing the door.
- Step 9: Transfer the cookies to wax paper to cool completely before storing them in an airtight container at room temperature.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or espresso powder to the dry mix before folding it in.
- Use mini chocolate chips to distribute chocolate flavor more evenly throughout the cookies.
- Make sure your mixing bowl and beaters are completely clean and free of grease for best meringue results.
Storage
Store the cooled meringue cookies in an airtight container at room temperature for up to one week. To keep them crisp, avoid storing in humid conditions. If they soften, briefly reheat in a low oven for a few minutes to restore their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use egg whites straight from the fridge?
It’s best to use room temperature egg whites as they whip up more easily and achieve better volume for your meringue cookies.
Why do my meringues sometimes weep or get sticky?
Overmixing after folding in dry ingredients or stirring too vigorously can cause the meringue to release moisture. Gently fold in the cocoa mix and chocolate chips to avoid this problem.
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Hot Cocoa Meringue Cookies Recipe
- Total Time: 68 minutes
- Yield: Approximately 18–20 cookies 1x
- Diet: Vegetarian
Description
These Hot Cocoa Meringue Cookies are light and airy treats infused with rich cocoa flavor and studded with chocolate chips. Delicately crisp on the outside and melt-in-your-mouth soft inside, they’re perfect for cozying up during chilly days. Garnished with chocolate sprinkles or mallow bits, these cookies combine classic meringue techniques with the comforting taste of hot cocoa for an irresistible sweet snack.
Ingredients
Meringue Base
- 2 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Flavor and Mix-ins
- 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 and prepare: Preheat your oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Beat egg whites: In a large bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer on high speed, beat until soft peaks form. This means the peaks gently fold over when you lift the beaters.
- Add sugar gradually: Slowly add the granulated sugar while continuing to beat the egg whites. Beat until stiff peaks form – the meringue should be glossy and stand straight up on the beaters without drooping. Avoid undermixing as it causes the cookies to spread and become puddles.
- Incorporate hot cocoa mix: Sift the hot cocoa mix over the meringue and gently fold it in, being careful not to stir vigorously. Stirring will cause the meringue to weep and lose volume.
- Fold in chocolate chips: Add the semi-sweet chocolate chips and fold them in carefully with just a few folds to preserve the meringue’s structure.
- Scoop mounds: Using a 1 1/2 tablespoon cookie scoop, place round mounds of the meringue mixture onto the prepared cookie sheet, spacing them about 2 inches apart to allow for slight expansion.
- Add garnish: Sprinkle the tops of the mounds with chocolate sprinkles or mallow bits for extra decoration and flavor.
- Bake and dry: Bake the cookies for 20 to 23 minutes until the edges begin to brown slightly. Then turn off the oven and leave the cookies inside for about 30 minutes to dry completely. Do not remove them early, as this drying phase ensures a crisp exterior.
- Cool and store: Transfer the cookies onto a sheet of wax paper to cool completely. Store them in an airtight container at room temperature to maintain their delicate texture.
Notes
- Make sure egg whites are at room temperature for better volume.
- Do not overmix after adding cocoa mix to prevent the meringue from deflating.
- Oven drying after baking is crucial for achieving the perfect crisp texture.
- This recipe is sensitive to humidity; for best results, bake on a dry day.
- Store cookies in an airtight container to keep them crisp and prevent moisture absorption.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot cocoa cookies, meringue cookies, chocolate chip meringues, cocoa flavored cookies, light and airy desserts
