Hot Cocoa Meringue Cookies
14 cookies
2 large egg whites at room temperature
¼ tsp cream of tartar
¾ cup granulated sugar
¾ cup semi-sweet chocolate chips
2 tbsp hot cocoa mix (no marshmallows)
Chocolate sprinkles
Mallow bits
Preheat oven to 300F. Line a cookie sheet with parchment paper or silicone
Add egg whites and cream of tartar to a large bowl. Beat on high until soft peaks forms
Gradually add in sugar while mixer is running until stiff peaks have formed. This is when you pull out the beaters and the meringue can stand up by itself. DO NOT undermix the cookies, if unsure beat the meringue a bit more.
Sift in cocoa mix over the meringue and carefully fold it in, DO NOT overmix.
Fold in the chocolate chips with a few folds.
Use a 1.5 tbsp scoop and place 2” apart.
Sprinkle with chocolate sprinkles or mallow bits
Bake for 20-23 min. once edges brown a little, turn off the oven and let them site about 30 min until they are dry
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