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Hot Cocoa Meringue Cookies

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.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 14 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

  1. Preheat oven to 300 F. Line a cookie sheet with parchment paper.
  2. Add the egg whites and cream of tartar to a large bowl. Beat with a hand mixer on high until soft peaks form.
  3. Gradually add in the sugar while continuing to beat until stiff peaks have formed. Pull out the beater to check for stiff peaks.
  4. Sift the hot cocoa mixture over the meringue and very carefully fold it in. Do not stir in the mixture.
  5. Fold in the chocolate chips with just a few folds. The less you work the meringue, the better.
  6. Using a 1 ½ tbsp. cookie scoop, scoop out mounds of batter onto the prepared cookie sheet spacing the cookies 2 inches apart.

  7. Sprinkle with chocolate sprinkles.

  8. 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.
  9. Place onto a sheet of wax paper to cook and store in an airtight container at room temperature.