Hot Cocoa Meringue Cookies
User Reviews
4.6
Hot Cocoa Meringue Cookies
Description
Hot Cocoa Meringue Cookies combine whipped egg whites and cream of tartar beaten to stiff peaks with sugar to create a stable, fluffy base. Hot cocoa mix is carefully folded into the meringue to infuse subtle chocolate flavor, while semi-sweet chocolate chips add bursts of richer chocolate throughout. The mounds of batter are formed onto parchment-lined cookie sheets, then baked at a low temperature to dry out rather than brown, preserving their light texture. Sprinkling with chocolate bits or mallow pieces before baking enhances their appearance and flavor. These cookies maintain a crisp exterior with a delicate, airy interior, making for a charming and sweet nibble.
The technique relies on gentle folding to prevent the meringue from weeping and to hold its structure during baking. The process requires patience in beating the whites to stiff peaks and not overworking the cocoa in to maintain texture.
These meringue cookies can be served alongside hot beverages or gifted during colder months, pairing well with their namesake drink, hot cocoa.
Ingredients
- 2 egg room temperature, large, whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup chocolate chips semi-sweet
- 2 tablespoons hot cocoa mix without marshmallows
- chocolate sprinkles for garnish
- mallow bits for garnish
Instructions
- Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
- Add the egg whites and cream of tartar to a large bowl. Beat with a hand mixer or with a stand mixer on high until soft peaks form.
- Gradually add in the sugar while continuing to beat until stiff peaks have formed. Pull out the beater to check for stiff peaks. If the meringue can stand straight up on your beater or in the mixing bowl, you're ready. Do NOT under mix or your cookies will be puddles. If you aren’t sure, beat the meringue just a little more.
- Sift the hot cocoa mix over the meringue and very carefully FOLD it in. Do not stir the mixture, it will cause the meringue to weep.
- Fold the chocolate chips in with just a few folds. The less you work the meringue, the better it will set.
- Using a 1 1/2 tablespoon cookie scoop, scoop round mounds of batter onto the prepared cookie sheet spacing the cookies 2 inches apart.
- Sprinkle with the chocolate sprinkles or mallow bits.
- Place in the oven and bake for 20-23 minutes. Once you start to see the edges brown a little, turn the oven off and let them sit in there for about 30 minutes. Do not take them out until they are completely dried.
- Place onto a sheet of wax paper to cool and store in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 26mg | 1% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 5IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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