Description
Light and airy cookies with hot cocoa flavor, perfect for holiday baking.
Ingredients
Scale
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons hot cocoa mix without marshmallows
- Chocolate sprinkles for garnish
- Mallow bits for garnish
Instructions
- Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
- Sift hot cocoa mix over meringue and fold gently.
- Fold in chocolate chips with minimal mixing.
- Scoop mounds onto cookie sheet, spacing 2 inches apart.
- Sprinkle with chocolate sprinkles or mallow bits.
- Bake for 20-23 minutes until edges brown. Turn off oven and let sit for 30 minutes.
- Cool on wax paper and store in an airtight container.
Notes
- Use room temperature egg whites for best results.
- Do not stir meringue too much to avoid weeping.
- Let cookies dry completely in the oven before removing.
- Prep Time: 10 min
- Cook Time: 23 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 6g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: hot cocoa cookies, meringue cookies, holiday baking, Christmas treats