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Hot Cocoa Meringue Cookies Recipe

★★★★★

4.6 from 78 reviews
  • Author: lilan
  • 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

Scale

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

  1. Preheat and prepare: Preheat your oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add garnish: Sprinkle the tops of the mounds with chocolate sprinkles or mallow bits for extra decoration and flavor.
  8. 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.
  9. 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

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