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Hot Cocoa Meringue Cookies

These light and airy Hot Cocoa Meringue Cookies are a delightful winter treat that combines the flavors of chocolate and cocoa in fragile, crispy shells.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 2 large large egg whites (room temperature) Use room temperature for greater volume.
  • 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
  • 3/4 cup granulated sugar Add slowly to achieve stiff peaks.
Flavoring and Add-ins
  • 2 tablespoons hot cocoa mix (without marshmallows) Sifted into the meringue.
  • 3/4 cup semi-sweet chocolate chips Gently folded in.
  • to taste chocolate sprinkles For garnish.
  • to taste mallow bits For garnish.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line a cookie sheet with parchment paper.
  2. In a large bowl, add the egg whites and cream of tartar. Beat on high until soft peaks form.
  3. Gradually add the sugar while continuing to beat until stiff peaks form.
  4. Sift the hot cocoa mix over the meringue and carefully fold it in with a spatula.
  5. Gently fold in the chocolate chips.
Baking
  1. Using a 1 1/2 tablespoon cookie scoop, mound batter on the prepared sheet, spacing them about 2 inches apart.
  2. Sprinkle each mound with chocolate sprinkles or mallow bits.
  3. Bake for 20–23 minutes until the edges begin to brown slightly.
  4. Turn off the oven and leave the tray inside for about 30 minutes to dry completely.
  5. Transfer the cookies to wax paper to cool fully.

Notes

Store cooled meringues in an airtight container at room temperature for up to a week. Avoid humidity to maintain crispness.