Hot Cocoa Meringues Recipes

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The manufacturing procedure is really easy, you simply need to adhere to the methods that we have actually composed on this page. The adhering to are the stages of just how to cook Hot Cocoa Meringues.

Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and—of course—dotted with marshmallows. Be sure to make these for your gluten-free cookie lovers, too!


  • 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

Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
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.
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.
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.

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