I stole this recipe for Hot Cocoa Meringue Cookies from cookiedoughandovenmitt.com. These yummy cookies are perfect for winter! Egg whites and cream of tartar are whipped together in a bowl until stiff peaks form. Then sugar and hot cocoa mixture are folded in before adding chocolate chips. Next using a cookie scoop the batter is place on cookie sheets. The cookies bake for 20 minutes, then sit in the oven for 30 more minutes so they completely dry out. Then the finished cookies are airy on the inside but crumbly on the outside. But be careful when you eat them to not leave a trail of crumbs.
The ingredients for this recipe are: 2 large egg whites, ¼ tsp cream of tartar, ¾ cup granulated sugar, ¾ cup semi-sweet chocolate chips, 2 tbsp hot cocoa mix without marshmallows and chocolate sprinkles
Preheat oven to 300 F. Line a cookie sheet with parchment paper. Then add the egg whites and cream of tartar to a large bowl.
Beat with a hand 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. Sift the hot cocoa mixture over the meringue and very carefully fold it in.
Fold in the chocolate chips with just a few folds. The less you work the meringue, the better.
Using a 1 ½ tbsp. cookie scoop, scoop out mounds of batter onto the prepared cookie sheet spacing the cookies 2 inches apart. Sprinkle with chocolate sprinkles.
Place in the oven and bake for 20 to 23 minutes. Once you start to see the edges brown a little, turn the oven off and let them sit in the oven for 30 minutes. Do not take them out until they are completely dried.
Enjoy these tasty and airy cookies!
If you liked this recipe for Hot Cocoa Meringue Cookies then you can also try Double Chocolate Marshmallow Cookies, Crackle Brownie Cookies, Marshmallow Walnut Brownie Cookies or Hot Chocolate Cookies.
Hot Cocoa Meringue Cookies
Ingredients
- 2 large egg whites room temperature
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
- ¾ cup semi-sweet chocolate chips
- 2 tbsp hot cocoa mix without marshmallows
- Chocolate sprinkles for garnish
Instructions
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Preheat oven to 300 F. Line a cookie sheet with parchment paper.
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Add the egg whites and cream of tartar to a large bowl. Beat with a hand mixer on high until soft peaks form.
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Gradually add in the sugar while continuing to beat until stiff peaks have formed. Pull out the beater to check for stiff peaks.
-
Sift the hot cocoa mixture over the meringue and very carefully fold it in. Do not stir in the mixture.
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Fold in the chocolate chips with just a few folds. The less you work the meringue, the better.
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Using a 1 ½ tbsp. cookie scoop, scoop out mounds of batter onto the prepared cookie sheet spacing the cookies 2 inches apart.
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Sprinkle with chocolate sprinkles.
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Place in the oven and bake for 20 to 23 minutes. Once you start to see the edges brown a little, turn the oven off and let them sit in the oven for 30 minutes. Do not take them out until they are completely dried.
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Place onto a sheet of wax paper to cook and store in an airtight container at room temperature.