Hot Cocoa Meringue Cookies Recipe

Introduction

These Hot Cocoa Meringue Cookies are light, airy, and bursting with rich cocoa flavor. Perfect for a cozy treat, they combine the delicate crispness of meringue with chocolate chips and a hint of hot cocoa mix for an irresistible twist.

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 oven to 300 degrees F. Line a cookie sheet with parchment paper.
2. Step 2: In a large bowl, add egg whites and cream of tartar. Beat on high speed with a hand or stand mixer until soft peaks form.
3. Step 3: Gradually add sugar while continuing to beat until stiff peaks form. Check by lifting the beater — the meringue should stand straight up without drooping. If needed, beat a little longer.
4. Step 4: Sift hot cocoa mix over the meringue and gently fold it in without stirring to avoid deflating the mixture.
5. Step 5: Fold in chocolate chips carefully with just a few folds, preserving the light texture.
6. Step 6: Using a 1 1/2 tablespoon cookie scoop, drop round mounds onto the prepared sheet, spacing them about 2 inches apart.
7. Step 7: Sprinkle cookies with chocolate sprinkles or mallow bits as desired.
8. Step 8: Bake for 20–23 minutes until edges just start to brown. Turn off oven and let cookies sit inside for about 30 minutes to dry completely before removing.
9. Step 9: Cool on wax paper and store in an airtight container at room temperature.

Tips & Variations

• Use room temperature egg whites to achieve maximum volume in your meringue.
• For extra flavor, try folding in mini marshmallows instead of chocolate chips.
• If you don’t have cream of tartar, substitute with a few drops of lemon juice or white vinegar.
• A gentle folding technique preserves the airy texture; avoid vigorous stirring.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain their crispness. If they soften, you can refresh them in a low 250°F oven for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream of tartar?

Yes, you can substitute cream of tartar with a few drops of lemon juice or white vinegar to stabilize the egg whites and help achieve stiff peaks.

Why are my meringue cookies chewy instead of crisp?

Chewy meringues usually result from underbaking or removing them from the oven too soon. Be sure to follow the baking and drying steps carefully, allowing them to dry completely in the turned-off oven for the best crisp texture.

Hot Cocoa Meringue Cookies Recipe

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Delight in these light and airy Hot Cocoa Meringue Cookies, infused with rich hot cocoa flavor and studded with semi-sweet chocolate chips. Crispy on the outside and tender inside, these cookies are a perfect treat for chocolate lovers looking for a gluten-free, low-fat dessert option.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meringue Base

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

Flavorings & Add-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 Oven and Prepare Pan: 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 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 hold shape but still droop.
3. Add Sugar Gradually: Slowly add granulated sugar while continuing to beat the mixture until stiff peaks form. Test by lifting the beaters; the meringue should stand straight up without collapsing. Avoid undermixing to prevent the cookies from spreading too much.
4. Incorporate Hot Cocoa Mix: Sift the hot cocoa mix over the meringue and gently fold it in using a spatula. Be careful not to stir to avoid causing the meringue to weep or lose volume.
5. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and fold them in delicately with just a few folds to maintain the meringue’s airy texture.
6. Scoop Cookies: Use a 1 1/2 tablespoon cookie scoop to form round mounds of batter and place them 2 inches apart on the prepared cookie sheet for even spacing during baking.
7. Garnish Cookies: Lightly sprinkle the tops of the mounds with chocolate sprinkles or mallow bits to add visual appeal and extra texture.
8. Bake and Dry: Place the cookie sheet in the oven and bake for 20-23 minutes. Once the edges begin to brown lightly, turn off the oven but leave the cookies inside to dry for about 30 minutes. Do not remove them until they are fully dried out to maintain the crisp texture.
9. Cool and Store: Transfer the cooled cookies onto a sheet of wax paper. Store them in an airtight container at room temperature to keep them fresh and crisp.

Notes

• Ensure egg whites are at room temperature before beating for maximum volume.
• Do not overmix after adding the cocoa powder and chocolate chips to prevent meringue collapse.
• The drying step in the turned-off oven is crucial for crispness; skipping it may result in chewy centers.
• Store cookies in airtight containers to prevent moisture absorption and maintain texture.
• These cookies are naturally gluten-free and low in fat, making them a guilt-free indulgence.

Keywords: hot cocoa meringue cookies, chocolate meringue cookies, gluten free cookies, holiday cookies, light chocolate cookies