adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hot Cocoa Meringues
0 Likes
Prep Time:
25 minutes
Total Time:
5 hours 25 minutes
Light and airy swirled chocolate meringue cookies with marshmallows. Gluten-free and made with Hershey’s™ Special Dark™ cocoa for a rich taste and beautiful swirl. Perfect for expanding baking skills and pleasing all guests.
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:
  • Preheat oven to 275°F and position racks in the upper and lower third. Line 2 large cookie sheets with parchment paper.
  • In a large bowl, use an electric mixer on high speed to beat egg whites, cream of tartar, and vanilla until foamy. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form and sugar is nearly dissolved, about 5 to 6 minutes. Remember to scrape the sides of the bowl occasionally and avoid underbeating.
  • Place 2 cups of meringue in a small bowl and sift cocoa over it. Gently fold the cocoa in. Spoon half of the white meringue into a piping bag fitted with a large star tip, followed by half of the cocoa meringue. Pipe 2-inch circles on a cookie sheet. Repeat with the remaining meringues.
  • Place the cookie sheets in the oven and bake for 30 minutes. After baking, switch off the oven but keep the meringues inside with the door closed for 1 hour. Remove from the oven and place the pans on cooling racks to cool at room temperature for about 2 hours. Finally, remove the meringues from the parchment paper and transfer them to the cooling racks.
  • Line the cooling racks with waxed paper or cooking parchment paper. In a small microwavable bowl, heat the chocolate chips uncovered on High for 30 to 60 seconds, stirring halfway through, until the chips can be stirred smooth. Transfer the melted chocolate into a resealable food-storage plastic bag and partially seal it. Cut a small tip from the corner of the bag and drizzle the chocolate over the tops of the cookies. Sprinkle mallow bits over the cookies. Allow the chocolate to set for 1 hour and 30 minutes. Store the cookies in an airtight container in a single layer.

Similar Recipes