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Whipped Hot Cocoa Meringue Cookies Recipe

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  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 14 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Whipped Hot Cocoa Meringue Cookies are light, airy, and bursting with a rich chocolatey flavor. Perfectly sweetened and delicately crisped, they’re a delightful treat that combines the fluffy texture of meringue with the comforting taste of hot cocoa. Garnished with chocolate sprinkles or mallow bits, these cookies make a charming dessert for any occasion.

Ingredients

Scale

Meringue Base

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

Flavoring & Garnish

  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons hot cocoa mix (without marshmallows)
  • Chocolate sprinkles for garnish
  • Mallow bits for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper to prevent sticking.
  2. Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Use a hand mixer or stand mixer on high speed to beat until soft peaks form.
  3. Add Sugar: Gradually add the granulated sugar while continuing to beat until stiff peaks form. To check, pull out the beaters; the meringue should stand straight up without drooping.
  4. Fold in Cocoa Mix: Sift the hot cocoa mix over the meringue and gently fold it in without stirring to avoid the meringue weeping.
  5. Incorporate Chocolate Chips: Carefully fold in the semi-sweet chocolate chips with just a few folds to maintain the airy texture.
  6. Scoop Cookies: Using a 1 1/2 tablespoon cookie scoop, place rounded mounds of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Add Garnish: Sprinkle the tops with chocolate sprinkles or mallow bits as desired.
  8. Bake: Bake the cookies for 20-23 minutes. Once you notice slight browning around the edges, turn off the oven but leave the cookies inside for an additional 30 minutes to fully dry and set.
  9. Cool and Store: Transfer the cookies to a sheet of wax paper to cool completely. Store in an airtight container at room temperature to maintain crispness.

Notes

  • Ensure egg whites are at room temperature for best volume when whipping.
  • Do not underbeat the meringue; stiff peaks are necessary for proper cookie structure.
  • Be gentle when folding in cocoa and chocolate chips; overmixing will deflate the meringue.
  • Allow the cookies to dry in the oven after baking to get the perfect crisp texture.
  • Store cookies in an airtight container to keep them fresh and prevent moisture absorption.

Find it online: https://recipes.mbeams.com/whipped-hot-cocoa-meringue-cookies-recipe/