Hot Cocoa Meringue Cookies
Light and airy meringue cookies flavored with hot cocoa mix and studded with chocolate chips, perfect for a sweet chocolatey dessert or snack. Easily garnished for extra texture and flavor.
Equipment
- 1 stand mixer or hand mixer
- 1 cookie sheet lined with parchment paper
- 1 1 1/2 tablespoon cookie scoop
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
- Preheat oven to 300°F. Line a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar on high speed until soft peaks form.
- Gradually add granulated sugar while beating until stiff peaks form.
- Sift hot cocoa mix over the meringue and carefully fold it in to avoid deflating.
- Fold in chocolate chips gently with a few folds.
- Using a 1 1/2 tablespoon scoop, drop mounds onto the prepared baking sheet spaced 2 inches apart.
- Sprinkle the cookies with chocolate sprinkles or mallow bits.
- Bake for 20-23 minutes until edges brown slightly, then turn oven off and let cookies dry inside for 30 minutes.
- Remove cookies and cool on wax paper, then store airtight at room temperature.
Notes
- Do not underbeat the meringue to avoid flat cookies.
- Fold ingredients gently to maintain volume.
- Allow cookies to fully dry in the oven after baking.
- Store in airtight container at room temperature for freshness.