Warm Up Your Winter: Hot Cocoa Meringue Cookies
As the winter chill sets in, there’s nothing quite as comforting as a warm mug of hot cocoa. Why not take that comfort to the next level with these delightful Hot Cocoa Meringue Cookies? Light, airy, and infused with the rich flavors of hot cocoa and semi-sweet chocolate chips, these cookies bring a little extra warmth to your seasonal treats. Perfect for holiday gatherings or a cozy night in, these meringue cookies are sure to impress with their unique flavor and charming appearance.
Ingredients
- Egg Whites: 2 large, room temperature
- Cream of Tartar: ¼ teaspoon
- Granulated Sugar: ¾ cup
- Semi-Sweet Chocolate Chips: ¾ cup
- Hot Cocoa Mix: 2 tablespoons (without marshmallows)
- Chocolate Sprinkles: For garnish
- Mallow Bits: For garnish
Directions
- Preparation: Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper.
- Make the Meringue: In a large bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer on high speed until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. To ensure it’s ready, the meringue should stand straight up when the beater is lifted.
- Add Flavor: Sift the hot cocoa mix over the meringue and gently fold it in using a spatula. This step is crucial—be gentle to maintain the meringue’s volume.
- Incorporate Chocolate Chips: Gently fold in the chocolate chips with as few folds as possible. This ensures the meringue remains airy and light.
- Scoop and Bake: Using a 1 ½ tablespoon cookie scoop, scoop the batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Sprinkle with chocolate sprinkles and mallow bits for added flavor and texture.
- Baking: Bake for 20-23 minutes until the edges begin to brown slightly. Then, turn off the oven and let the cookies sit inside for an additional 30 minutes to dry out completely.
- Cool and Store: Remove from the oven and transfer the cookies to a sheet of wax paper to cool. Store in an airtight container at room temperature to keep them crisp.
Nutritional Info
- Prep Time: 20 minutes
- Cooking Time: 23 minutes
- Total Time: 1 hour
- Calories: Approximately 60 kcal per cookie
- Servings: 24 cookies
These Hot Cocoa Meringue Cookies offer a whimsical twist on two classic favorites, making them a perfect addition to your holiday dessert table or as a special treat during the winter months. With their melt-in-your-mouth texture and festive flavors, they’re a joyous celebration of the season in every bite.
Hot Cocoa Meringue Cookies
- Total Time: 1 hours
- Yield: 24 1x
Description
These Hot Cocoa Meringue Cookies are a delightful twist on a classic treat. Light, airy, and perfectly sweet, they capture the comforting essence of hot cocoa in a delicate, crisp meringue. The addition of chocolate chips and a sprinkle of hot cocoa mix brings a rich chocolate flavor, while the garnishes of chocolate sprinkles and mallow bits add a playful, festive touch.
Ingredients
2 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar
¾ cup semi-sweet chocolate chips
2 tablespoons hot cocoa mix (without marshmallows)
Chocolate sprinkles for garnish
Mallow bits for garnish
Instructions
Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper.
In a large bowl, combine the egg whites and cream of tartar. Beat with a hand mixer or stand mixer on high until soft peaks form.
Gradually add the granulated sugar while continuing to beat until stiff peaks have formed. To check, lift the beater—if the meringue stands straight up without drooping, it’s ready. It’s crucial not to under-mix, as under-mixed meringue will result in cookies that spread too much.
Sift the hot cocoa mix over the meringue and carefully fold it in using a spatula. Be gentle—stirring too vigorously can cause the meringue to lose its volume.
Fold in the chocolate chips with a few gentle folds. The less you work the meringue, the better the cookies will set.
Using a 1 ½ tablespoon cookie scoop, scoop round mounds of batter onto the prepared cookie sheet, spacing the cookies 2 inches apart.
Sprinkle with chocolate sprinkles or mallow bits for added texture and flavor.
Bake in the preheated oven for 20-23 minutes, until the edges begin to brown slightly. Once you see the slight browning, turn off the oven and let the cookies sit inside for an additional 30 minutes. This helps them dry out completely.
Remove from the oven and place the cookies onto a sheet of wax paper to cool. Store the cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
Nutrition
- Calories: 60