Hot Cocoa Meringue Cookies

By Lily | Last modified on Dec 26, 2025

Featured in: Desserts

Imagine biting into a delicate, airy cookie infused with rich hot cocoa flavor and bursts of semi-sweet chocolate chips. These Hot Cocoa Meringue Cookies deliver a perfect melt-in-your-mouth texture combined with the nostalgic taste of everyone’s favorite cozy drink. Whether you’re looking for a light dessert or a sweet snack alongside your afternoon tea, these cookies are sure to delight your palate and warm your heart.

Crafted with just a handful of simple ingredients, this recipe transforms classic meringue into a charmingly chocolaty treat. The subtle addition of hot cocoa powder enriches the cookie with deep flavors, while the light baking ensures a crisp exterior and tender interior. These cookies make a wonderful addition to holiday celebrations or a comforting everyday indulgence.

Why You’ll Love This Recipe

Light and airy texture perfect for a guilt-free sweet treat.
Delicious hot cocoa flavor combined with melty chocolate chips.
Simple ingredients and quick prep suitable for all skill levels.

Ingredients

2 large egg whites, room temperature: Provides the base of the meringue for a fluffy, airy structure essential to the cookies.
1/4 teaspoon cream of tartar: Stabilizes the egg whites and helps maintain the stiff peaks for better cookie shape and texture.
3/4 cup granulated sugar: Sweetens and adds structure to the meringue, ensuring lightness and crispness.
3/4 cup semi-sweet chocolate chips: Adds bursts of melted chocolate, enhancing the overall flavor and texture of the cookies.
2 tablespoons hot cocoa mix without marshmallows: Infuses the meringue with rich chocolate and a hint of warmth to mimic hot cocoa.
Chocolate sprinkles for garnish: Optional topping to add extra chocolate flavor and visual appeal.
Mallow bits for garnish: Optional garnish that adds a whimsical touch and subtle sweetness reminiscent of hot cocoa toppings.

Instructions

Preheat Oven and Prepare Baking Sheet: Set your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper. This low baking temperature ensures the meringues dry out properly without browning too quickly, preserving their delicate texture.
Beat Egg Whites with Cream of Tartar: In a large bowl, combine the room temperature egg whites and cream of tartar. Beat on high speed using a hand or stand mixer until soft peaks form. This step incorporates air and stabilizes the meringue, providing volume and structure.
Gradually Add Sugar and Beat to Stiff Peaks: Slowly add the granulated sugar while continuing to beat. Continue beating until stiff peaks form, which means the meringue holds its shape firmly without collapsing. This ensures your cookies will be light yet hold their shape during baking.
Fold in Hot Cocoa Mix Gently: Sift the hot cocoa powder over the meringue and gently fold it in without stirring vigorously. Folding prevents the meringue from deflating or releasing water, preserving the airy texture critical for crisp cookies.
Add Chocolate Chips Carefully: With just a few gentle folds, incorporate the semi-sweet chocolate chips into the mixture. Minimal folding keeps the meringue light while evenly distributing the chocolate throughout the batter.
Scoop Meringue Onto Prepared Sheet: Use a 1 1/2 tablespoon cookie scoop to place rounded mounds of meringue on the lined baking sheet, spacing them about 2 inches apart. This spacing allows the cookies to expand slightly without sticking together.
Garnish Cookies Before Baking: Sprinkle the tops of the cookie mounds with chocolate sprinkles or mallow bits if desired. These add extra visual appeal and texture contrast as a finishing touch.
Bake and Dry the Cookies Properly: Bake for 20 to 23 minutes until the edges just begin to brown slightly. Then turn off the oven and leave the cookies inside for about 30 minutes to dry out completely. This slow drying process ensures a crisp exterior and chewy interior without cracks.
Cool and Store Correctly: Transfer the cooled cookies to a wax paper-lined surface and let them reach room temperature. Store in an airtight container at room temperature to maintain their texture and freshness for several days.

You Must Know

Ensure the egg whites are at room temperature for maximum volume during whipping.
Do not stir the cocoa powder vigorously to prevent the meringue from collapsing and becoming watery.
Leaving the cookies to dry inside the oven after baking is crucial for the perfect crisp texture.

Storage Tips

Store these meringue cookies in an airtight container at room temperature to keep them crisp. Avoid refrigeration as humidity can cause them to become soft and sticky.

Serving Suggestions

Enjoy these cookies with a warm cup of coffee, tea, or even a glass of cold milk. They pair wonderfully with simple vanilla ice cream for an elegant dessert twist.

Professional Tips

Beat egg whites to stiff peaks carefully to avoid under or over-beating — both can affect the cookie texture.
Use a sifter to evenly distribute the cocoa powder for consistent flavor without lumps.
When folding, use a gentle motion to preserve the meringue’s airiness and avoid deflation.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?: Yes, but adjust the sugar since hot cocoa mix contains sugar. Use unsweetened cocoa powder and add extra sugar to balance sweetness.
How long do these meringue cookies keep fresh?: Stored airtight at room temperature, they remain crisp and fresh for up to a week.
Can I make these cookies gluten-free?: Absolutely! This recipe is naturally gluten-free since it contains no flour.
Can I substitute chocolate chips with chopped chocolate?: Yes, chopped chocolate works well but may melt differently, creating varied textures within cookies.
Why did my meringue cookies turn out sticky?: Sticky cookies usually result from insufficient baking or cooling, or storing them in a humid environment. Be sure to fully dry them in the oven after baking.
Is it necessary to use cream of tartar?: Cream of tartar stabilizes egg whites but can be omitted if unavailable. Lemon juice is a common substitute, though results may vary slightly.
Can I add other flavors to these cookies?: Yes! Try a pinch of cinnamon or a drop of vanilla extract for a personalized twist on the classic hot cocoa flavor.