Name: Hot Cocoa Meringue Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 2 large egg whites; 1/2 teaspoon of cream of tartar; 1 cup of granulated sugar; 1/4 cup of hot cocoa mix (without marshmallows); 1 cup of chocolate chips; chocolate sprinkles

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Hot Cocoa Meringue Cookies – These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate.

I’ve always loved meringue cookies but I’m not going to lie when tell you, I haven’t had them in years.

They were something my mom occasionally would make when the recipe only called for the yolk and she didn’t want to waste the whites.

And about a year or 2 after she passedI tried to make them, but they didn’t come out right and I just hadn’t tried again since.

But since I was experimenting in the kitchen, I decided to try making them and throw in a little holiday twist. And of course I had to research the cookie, because obviously the 1st time I made them I did something wrong.

And this type of cookie does require a little bit of technique, but from all the recipes I looked at they all had 1 thing in common : bake them, turn the oven off and leave them in the oven.

So with out further ado …. I give you…..

Hot Cocoa Meringue Cookies

You’ll need :

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

Preheat the oven to 300 degrees.

In a stand mixer or large bowl using a handheld mixer, whip the egg whites and cream of tartar on the highest speed until the egg whites reach a soft peak.

While still still on, slowly pour in the sugar and continue to whip until a stiff peak forms. If you are sure if it’s a stiff peak yet, whip it a little more. You’ll know it’s a stiff peak when it doesn’t drip at all when you lift the beater.

Use a spatula and fold into the hot cocoa mix, then the chocolate chip. Do not use the mixer at this point because you don’t want to over mix.

Once everything is mixed together, spoon the whites onto a greased cookie sheet. Add some sprinkle on top.

Bake for 20-22 minutes, then turn the oven off and leave them for another 30 minutes in the oven.

Once they’re out, they are ready to eat or to be stored in a container.

Yield: 12 cookies

Hot Cocoa Meringue Cookies

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

Instructions

Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. Slowly add in the sugar and continue to whip until a stiff peak forms. If you aren't sure if it's stiff, whip it a little more. It shouldn't drip or move when you lift the beater up.
Use a spatula to fold in the hot cocoa mix then the chocolate chip.
Spoon the whites onto the cookie sheet and bake for 20-23 minutes then turn the oven off but leave the cookies in for another 30 minutes. Then it's ready to serve or store in a container.