There’s something undeniably magical about the moment the first chill of winter hits the air. It whispers promises of cozy blankets and warm mugs filled with steaming cocoa, pulling us into the comforting embrace of the season. This recipe for Hot Cocoa Meringue Cookies is perfect for those moments, harnessing that flavor of our favorite winter drink while transforming it into delightful little treats that are sure to warm your heart.
Why make this recipe? Because these delicate cookies are not just a sweet indulgence; they’re an experience! With a crisp outer shell and a heavenly marshmallow-like center, each bite captures the essence of hot cocoa in a way that’s both playful and refined. This recipe is ideal for sharing during the holidays or for cozy nights at home, making every gathering a little sweeter and every moment more special.
How to make Hot Cocoa Meringue Cookies
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)
Directions:
- Preheat your oven to 300°F and line a cookie sheet with parchment paper, letting that cozy smell of baked goods fill your kitchen.
- In a large bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, whip them on high until soft peaks softly hold their shape. It’s like watching clouds form, fluffy and full of promise!
- Gradually add the granulated sugar, while continuing to beat the mixture. Keep going until you reach those glorious stiff peaks—when the meringue can defiantly stand tall on your beater, you know you’ve arrived. Remember, don’t under-mix! Those perfect meringue cookies depend on it.
- Gently sift the hot cocoa mix over the meringue and fold it in carefully. Stirring might cause the meringue to weep, and we don’t want that; we need that delicate structure intact.
- In a few gentle folds, incorporate the chocolate chips, allowing them to weave in without disrupting the beautiful airy texture of the meringue.
- Grab a 1 1/2 tablespoon cookie scoop and gently scoop out round mounds of batter onto your prepared cookie sheet, spacing them about 2 inches apart.
- For that extra flourish, sprinkle the tops with chocolate sprinkles or mallow bits, turning these cookies into tiny edible masterpieces.
- Place them in the oven and bake for 20-23 minutes. Keep an eye out—once the edges start to brown slightly, turn off the oven and let them sit inside for about 30 minutes. Patience is key, as you want these cookies to dry completely without being rushed out into the world.
- Finally, transfer to a sheet of wax paper to cool. After they’ve reached room temperature, store them in an airtight container to keep their delicate texture perfect.
How to serve Hot Cocoa Meringue Cookies: These whimsical cookies are perfect on their own or paired with a rich cup of hot cocoa, enhancing the flavors of both. Serve them at holiday gatherings or gift them in pretty tins—they’re just as lovely to give as they are to receive.
How to store Hot Cocoa Meringue Cookies: Keep these delightful meringues in an airtight container at room temperature. They can last for about a week, but trust me, they won’t last that long!
Tips to make Hot Cocoa Meringue Cookies:
- Ensure your mixing bowl and beaters are free from any grease, as even the tiniest bit can prevent your egg whites from whipping properly.
- If you want to give these cookies a little twist, try adding a splash of peppermint extract to the batter for a festive flavor!
- For an extra touch, dip the bottoms of the cooled cookies in melted chocolate before sprinkling the tops with garnishes.
Variations: Feel free to experiment with different flavors of hot cocoa mix, or swap in white chocolate chips for a delightful new take on these treats.
FAQs
-
Can I use egg whites from a carton?
Yes, egg whites in a carton can work, but make sure they’re from a trusty source for the best results! -
What happens if I under-mix the meringue?
Under-mixing can lead to flat and puddly cookies. Always ensure they have stiff peaks before moving on! -
Can I use a different type of chocolate?
Absolutely! Dark chocolate or even milk chocolate can create a new flavor experience—feel free to experiment!
Embrace the cozy vibes of the season with these Hot Cocoa Meringue Cookies. Every bite brings warmth and nostalgia, perfect for tucking into with your loved ones. So gather around, indulge, and let the magic of the season fill your heart with sweetness!
Hot Cocoa Meringue Cookies
Ingredients
Method
- Preheat your oven to 300°F and line a cookie sheet with parchment paper.
- In a large bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, whip them on high until soft peaks form.
- Gradually add the granulated sugar while continuing to beat the mixture until stiff peaks form.
- Gently sift the hot cocoa mix over the meringue and fold it in carefully.
- Incorporate the chocolate chips with gentle folds, maintaining the airy texture of the meringue.
- Using a 1 1/2 tablespoon cookie scoop, scoop out mounds of batter onto the prepared cookie sheet, spacing them about 2 inches apart.
- Sprinkle the tops with chocolate sprinkles or mallow bits.
- Bake for 20-23 minutes until the edges start to brown slightly.
- Turn off the oven and let the cookies sit inside for about 30 minutes to dry completely.
- Transfer to wax paper to cool. Store in an airtight container after they reach room temperature.