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Hot Cocoa Meringues

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Hot Cocoa Meringues
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Makes: 36 servings adjust



Step 1

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


  • 4 Egg Whites, room temperature
  • 14 teaspoon Cream of Tartar
  • 12 teaspoon Pure Vanilla

Step 2

Beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy.


  • 1 cup Sugar

Step 3

Beat in sugar 1 Tbsp at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5-6 minutes, scraping side of bowl occasionally. Do not overbeat.


  • 2 tablespoons Special Dark Cocoa

Step 4

Place 2 cups of the meringue in a small bowl. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture.

Step 5

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. (see photo for example)

Step 6

On cookie sheet, pipe into 2 inch circles. Repeat filling piping bag and piping with remaining meringues.

Step 7

Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven, place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.


  • 12 cup Dark Chocolate Chips

Step 8

Place waxed paper under cooling racks. Microwave chocolate chips uncovered on HIGH for 30-60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag.


  • 3 tablespoons Vanilla Marshmallow Bits

Step 9

Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle marshmallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
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