I’ve made meringue cookies a handful of times and always thought they reminded me of marshmallows when they melt in your mouth, but never thought to serve them in a hot beverage until the other day when I made this dairy-free hot cocoa. As soon as they hit the hot beverage, they soften and turn into a cross between a fluffy melted marshmallow and whipped cream. So delicious and so fitting for this holiday season. We’ll be serving this treat often when we spend some time in the mountains after Christmas in a few weeks. I can’t wait to peel off our snow dampened mittens and hats and sit down by the fire with a plate of these cookies and a warm cup of hot cocoa.
I prefer to make these in the dehydrator mostly because I can forget about them for a day and come back to heavenly cookies with almost no calories, but also because they stay a lighter white when you dehydrate rather than bake. Using an oven works just fine but it makes the honey brown a bit so you’ll have tan cookies instead of white.