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Triple Chocolate Meringue cookies stacked on a white plate.

Triple Chocolate Meringue Cookies (Gluten-Free Option)

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These Triple Chocolate Meringue Cookies are dark, decadent, and bursting with flavour. A crispy chocolate meringue outside, a fudgy chocolate inside, and a delicious spattering of dark chocolate chips. This is the kind of cookie you make to celebrate, or to get that someone special to smile just a little wider than usual. And you know what else? There’s a gluten-free option too!


Units Scale
  • 1 cup dark chocolate, melted
  • 3 egg whites, room temperature
  • 1 3/4 cup icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 hot chocolate mix (substitute with 1/4 cup cocoa powder for gluten-free)
  • 1 tablespoon cornstarch
  • A pinch of salt
  • 1/2 teaspoon instant coffee
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Coat baking tray with parchment paper.
  2. In a large bowl, vigorously beat egg whites to form soft peaks. In batches, mix in ½ cup icing sugar; continue to form a meringue.
  3. In a separate bowl, whisk together 1 cup icing sugar, cocoa powder, hot chocolate mix, cornstarch, instant coffee, and salt.
  4. On low speed blend the dry ingredients and vanilla extract into the meringue.
  5. Fold in the melted chocolate and chocolate chips.
  6. Place ¼ cup icing sugar in a bowl (¼ cup is approximate, the size of your dough balls will impact how much you need).
  7. Roll dough into roughly 1-2 tablespoon-sized balls and coat with icing sugar.
  8. Bake for approximately 10 minutes, until almost completely baked with crackly tops. Cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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