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Hot Cocoa Meringues

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By Betty Crocker Kitchens
Updated Oct 22, 2019
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Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and—of course—dotted with marshmallows. For those who didn’t grow up with meringues as a holiday cookie tray staple, it’s a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it’s important to bake at least some cookies that’ll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it’s gluten free. But we firmly believe that this cookie is much more about what is included than what isn’t. Mixing Hershey’s™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that’s so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start—a good idea for any cookie—so that you’re set up to succeed!

Hot Cocoa Meringues

  • Prep Time 25 min
  • Total 5 hr 25 min
  • Servings 36
  • Ingredients 7
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Ingredients

  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla
  • 1 cup sugar
  • 2 tablespoons Hershey’s™ Special Dark™ cocoa
  • 1/2 cup dark chocolate chips
  • 3 tablespoons gluten-free vanilla marshmallows bits

Instructions

  • Step 
    1
    Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
  • Step 
    2
    In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
  • Step 
    3
    In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
  • Step 
    4
    Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
  • Step 
    5
    Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

Nutrition

40 Calories
1g Total Fat
0g Protein
7g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
40
Calories from Fat
5
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
5mg
0%
Potassium
25mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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