These Hot Chocolate Meringue Cookies are airy, chocolatey kisses with melty chocolate chips and a little marshmallow sparkle on top. They taste like hot cocoa turned into a cloud crisp outside, soft and slightly chewy inside, with a rich cocoa note and surprise pockets of chocolate.
Make these because they use simple pantry ingredients, they’re great for gifting or a quick sweet fix, and they’re naturally egg-white-forward (so you can use leftover yolks for another recipe). For another fun cookie idea to try later, check out these Crumbl cornbread cookies for a savory-sweet twist.
Why You’ll Love This Recipe
- Ready with pantry staples and very little hands-on time
- Light and airy texture with real chocolate bites
- Perfect for kids’ parties, holiday trays, or a quiet treat
- Naturally gluten-free (watch toppings for cross-contamination)
Ingredients of Hot Chocolate Meringue Cookies
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, sifted
- 1 cup chocolate chips (mini chips work best)
- Chocolate sprinkles, for topping (optional)
- Mallow bits (mini marshmallows or marshmallow bits), for topping (optional)
Step-by-Step Instructions of Hot Chocolate Meringue Cookies
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Whisk the egg whites and cream of tartar in a clean, dry bowl until frothy.
- Slowly add the sugar, a tablespoon at a time, while beating on medium-high speed until the mixture forms glossy, stiff peaks.
- Beat in the vanilla extract, then gently fold in the sifted cocoa powder until evenly mixed and the meringue is a deep chocolate color.
- Fold in the chocolate chips gently so they don’t break up or sink too much.
- Spoon or pipe small mounds (about 1 tablespoon each) onto the prepared sheets, spacing them an inch apart.
- Top each mound with a few chocolate sprinkles and a couple of mallow bits, pressing lightly so they stick.
- Bake for 1 hour to 1 hour 15 minutes, or until the meringues lift easily from the paper and feel dry to the touch.
- Turn off the oven, crack the oven door, and leave the meringues inside to cool completely for at least 1 hour — this helps them dry out without cracking.
- Remove from the oven and store as directed below.
Tips for Success
- Use a very clean bowl and beaters any fat will stop egg whites from whipping.
- Add sugar slowly so the meringue becomes glossy and stable.
- Use mini chocolate chips so they stay suspended in the meringue.
- Let the meringues dry fully in the oven for the best crisp texture.
Substitutions & Variations of Hot Chocolate Meringue Cookies
To Make It Vegan/Gluten-Free:
- Vegan: Traditional meringue uses egg whites, so for a vegan version try aquafaba (chickpea liquid) whipped with cream of tartar and sugar as a 1:1 substitute for egg whites. Fold in vegan chocolate chips and skip marshmallow bits unless vegan.
- Gluten-Free: The recipe is naturally gluten-free — just ensure your chocolate chips and sprinkles are labeled gluten-free.
Variations:
- Peppermint: Fold in a few drops of peppermint extract and top with crushed candy canes.
- Orange Twist: Add 1/2 teaspoon orange zest for a chocolate-orange flavor.
- Mocha: Add 1/2 teaspoon instant espresso powder to the cocoa for a coffee note.
Storage Instructions of Hot Chocolate Meringue Cookies
Refrigerator: Store in an airtight container at room temperature (not the fridge) for up to 5 days refrigeration can add moisture and soften them.
Freezer: Freeze in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature before serving.
Make-Ahead: Bake and fully dry the meringues a day ahead; keep them in a sealed container until needed.
Frequently Asked Questions (FAQ) of Hot Chocolate Meringue Cookies
Can I make these without cream of tartar?
Yes cream of tartar stabilizes the egg whites, but you can use a few drops of lemon juice or 1/8 teaspoon baking powder as a substitute.
Why did my meringues crack or weep?
Cracks can come from baking temperature that’s too high or rapid cooling. Weeping (weird damp spots) happens if sugar wasn’t fully dissolved make sure sugar is added slowly and beaten until glossy.
Can I pipe these into large shapes?
Yes, but large meringues need longer low-temperature baking and drying time. Keep an eye on the oven and allow extra time to dry completely.
Final Thoughts
Hot Chocolate Meringue Cookies are a simple, charming way to enjoy hot cocoa flavors without a mug. They pack bright chocolate taste into a feather-light bite and are easy to make from pantry staples. Try them for a cozy afternoon snack or a playful holiday platter, then come back and leave a comment with your star rating I’d love to hear how your batch turned out!
Print
Hot Chocolate Meringue Cookies
Light, airy cookies reminiscent of hot cocoa, filled with chocolate chips and topped with a sprinkle of marshmallow bits.
- Total Time: 90 minutes
- Yield: 24 cookies
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder, sifted
- 1 cup chocolate chips (mini chips work best)
- Chocolate sprinkles, for topping (optional)
- Mallow bits (mini marshmallows or marshmallow bits), for topping (optional)
Instructions
- Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Whisk the egg whites and cream of tartar in a clean, dry bowl until frothy.
- Slowly add the sugar, a tablespoon at a time, while beating on medium-high speed until the mixture forms glossy, stiff peaks.
- Beat in the vanilla extract, then gently fold in the sifted cocoa powder until evenly mixed and the meringue is a deep chocolate color.
- Fold in the chocolate chips gently so they don’t break up or sink too much.
- Spoon or pipe small mounds (about 1 tablespoon each) onto the prepared sheets, spacing them an inch apart.
- Top each mound with a few chocolate sprinkles and a couple of mallow bits, pressing lightly so they stick.
- Bake for 1 hour to 1 hour 15 minutes, or until the meringues lift easily from the paper and feel dry to the touch.
- Turn off the oven, crack the oven door, and leave the meringues inside to cool completely for at least 1 hour.
- Remove from the oven and store as directed below.
Notes
For best results, use a very clean bowl and beaters. Add sugar slowly to ensure the meringue becomes glossy and stable.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free