Table of Contents
This tiny-cookie recipe turns egg whites into light chocolate bites with almost no hands-on time. It’s forgiving, quiet in the oven, and ideal when you want a sweet finish without a long bake. If you like quick treats, try pairing these with other small cookies like buckeye brownie cookies for a simple dessert spread. The method focuses on clean bowls, steady whipping, and patient drying so the results are crisp and cloudlike.
Hot Cocoa Meringue Cookies
Delightful tiny cookies that turn egg whites into light chocolate bites, perfect for any gathering.
- Total Time: 100 minutes
- Yield: 24 servings 1x
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Gently fold in cocoa powder and vanilla extract until just combined.
- If desired, fold in chocolate chips.
- Drop tablespoon-sized dollops of meringue onto the prepared baking sheet, spacing them apart.
- Bake for about 90 minutes or until dry and crisp.
- Turn off the oven and let the cookies cool inside for another hour.
- Enjoy your hot cocoa meringue cookies with a warm drink!
Notes
Store cooled meringues in an airtight container at room temperature to keep them crisp. Avoid refrigeration to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg