These Hot Cocoa Meringue Cookies are a sweet treat that tastes like cozy winter nights! They’re light, fluffy, and have a delightful chocolate flavor, making them perfect for chilly days.
Honestly, who doesn’t love cookies that resemble little clouds? I like to top mine with whipped cream for a fun twist. You’ll find yourself wanting to share, but let’s be real, you might eat them all first! ☁️
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites whip up better, creating a fluffier texture for your cookies. If you’re vegan, consider using aquafaba (the liquid from canned chickpeas) as a substitute; about 3 tablespoons equals one egg white.
Granulated Sugar: This is essential for stabilizing the meringue. If you’re looking for a lower-calorie option, you can use a sugar substitute that measures like sugar, but I find that regular sugar gives the best results in texture.
Cocoa Powder: Unsweetened cocoa gives the rich chocolate flavor. If you want a sweeter touch, you can use Dutch-processed cocoa, but adjust sugar to taste. For a fun variation, consider using flavored cocoa powders!
Chocolate Chips: Mini chocolate chips mix in nicely, but regular chips work too! You can substitute with dairy-free chocolate chips for a vegan version, or even chopped nuts for a different crunch.
How Can I Make the Perfect Meringue?
The secret to great meringue is all in the beating! Start with a clean bowl; any grease will ruin the fluffiness. Beat the egg whites until foamy, adding cream of tartar late in the process to help stabilize. When adding sugar, do it gradually so it dissolves completely and doesn’t weigh down your meringue.
- Use room temperature egg whites for best volume.
- Make sure you don’t get any yolk in the whites—fat can stop them from whipping up properly.
- Fold dry ingredients gently to maintain the airy structure.
- Let them cool in the oven after baking—this helps them dry out evenly without cracking.
Follow these tips, and your Hot Cocoa Meringue Cookies will be light, fluffy, and perfectly delightful!
How to Make Hot Cocoa Meringue Cookies
Ingredients You’ll Need:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder, sifted
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- Pinch of salt
- 1/4 cup mini chocolate chips (plus extra for topping)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes for preparation, plus about 1 to 1.5 hours for baking time, and an additional 30 to 60 minutes to cool in the oven. So, you’ll spend a lovely afternoon making these airy treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 225°F (110°C). While it’s heating, line a baking sheet with parchment paper. This will prevent the meringues from sticking and makes cleanup easier!
2. Whisk the Egg Whites:
In a clean and dry mixing bowl, take your room temperature egg whites and whisk them using an electric mixer on medium speed. Beat until the mixture becomes foamy.
3. Add Tartar and Salt:
Once foamy, add the cream of tartar and a pinch of salt. Continue to beat until soft peaks start to form. This means when you lift the whisk, the peaks will gently bend over.
4. Add Sugar Gradually:
Now, switch to high speed! Gradually add the granulated sugar, one tablespoon at a time. Keep beating until you achieve stiff and glossy peaks. This is when the mixture holds its shape firmly!
5. Fold in Cocoa and Vanilla:
Gently fold in the sifted cocoa powder and vanilla extract using a spatula. Be careful here! You want to keep as much air in the mixture as possible—so fold gently until everything is just combined.
6. Mix in Chocolate Chips:
Now, it’s time to add those delicious mini chocolate chips. Fold them in gently, ensuring they’re evenly distributed throughout your batter.
7. Shape the Meringues:
Using a spoon or a piping bag with a star tip, dollop or pipe the meringue mixture onto your prepared baking sheet. Aim to create small rounds with peaks on top—these imperfections give them character!
8. Sprinkle More Chocolate Chips:
For a little extra fun, sprinkle some mini chocolate chips on top of each meringue. This makes them look cute and adds a bit more chocolatey goodness!
9. Bake Them Up:
Place the baking sheet in your preheated oven and bake the meringues for about 1 to 1.5 hours. They should be dry to the touch and easily lift off the parchment paper when they’re ready.
10. Cool Time:
After baking, turn off the oven but don’t open the door! Let the meringues cool completely inside. This will help prevent any cracks and keeps them nice and airy.
11. Final Touch:
Once cooled, you can dust them lightly with powdered sugar if you’d like. Now, they’re ready to be served and enjoyed!
Enjoy your light and chocolatey Hot Cocoa Meringue Cookies—they’re perfect for a cozy snack or a festive treat!
Can I Use Alternative Egg Beaters Instead of Egg Whites?
Yes, you can use egg white substitutes like aquafaba, which is the liquid from canned chickpeas. Approximately 3 tablespoons of aquafaba equals one large egg white. Just make sure to whip it well for that fluffy consistency!
What Should I Do if My Meringues Crack?
Cracking can happen due to temperature changes. After baking, keep the meringues in the oven while it cools down slowly, which helps prevent sudden temperature drops and cracks. If they do crack, don’t worry too much—they’ll still taste delicious!
How Should I Store Leftover Meringue Cookies?
Store leftover meringue cookies in an airtight container at room temperature. They should stay fresh for about a week. Just keep them away from humidity to maintain their crispness!
Can I Make These Cookies Gluten-Free?
Absolutely! This recipe is naturally gluten-free since it doesn’t include any flour. Just be sure that any added ingredients, like the chocolate chips, are certified gluten-free to avoid cross-contamination.