Chocolate Meringue Corn Flake Cookies
Chocolate Meringue Corn Flake Cookies

These retro Chocolate Corn Flake Meringues need to grace your Christmas table this year. I would never lie to you guys, so trust me when I tell you that these are a must-have, not only for this Christmas but every Christmas from here on in. I didn’t set out to make a gluten-free Christmas treat at all, this recipe is one that I saw in a really old cookbook a few months back and had bookmarked to make them for Christmas. I realized soon after that every single ingredient in here can be found gluten-free, which makes me incredibly happy. Finding a dessert that doesn’t feel like you are sacrificing any taste or awesomeness to make it gluten-free makes me a happy girl indeed for all my readers that have to abstain from gluten. Simply buy a corn flakes cereal that is gluten free – Nature’s Path makes a corn flake cereal as well as many others – and make sure that the rest of your ingredients are as well.

Did the title of this recipe spark memories for you or did you draw a complete blank on these? I didn’t think that I had ever had them but that changed the moment that I bit into one fresh from the oven. I knew, just instantly knew, that I had tasted these before. I’m not sure if it was decades ago at Sunday school or perhaps a school function, or maybe even a family member had made them…but I’ve had them.

These are melt-in-your-mouth, crunchy, chocolate deliciousness. They are exceptional a few minutes fresh from the oven, the vmelted chocolate inside making them to-die-for. They simmer down to the range of absolutely delicious when cooled completely.

I am going full-out retro this Christmas. The goodies that I have baked up before we head out on vacation are all pulled from recipes boxes and old cookbooks that haven’t seen the light of day in years.

This year I was asked to try out the new Kenwood Chef Kitchen machine. Merry Early Christmas to me!


This is one amazing mixer. For those of you that love to geek out over mixers, let’s talk specs. For more information, you can head over to the De’Longhi website. I’m just saying’, this would make one amazing Christmas gift!

With 750 watts of turbocharged power and the professional-grade precision of Electronic Variable
Speed Control puts the chef-inspired Kenwood Chef Kitchen Machine in a culinary class all its own.
  • A Turbocharged Motor: A European-designed motor with twice the power of ordinary stand mixers delivers the right amount of torque and handles the heaviest dough loads. Dual Motor Ventilation prevents overheating, prolonging motor life.
  • Professional Precision: Kenwood’s electronic variable speed control allows ingredients to gradually incorporate before mixing them at high speeds, so they stay in the bowl and not on your countertop.
  • Stainless Steel Tools: Included are three professional-quality, stainless steel bowl tools: a power whisk, a dough hook and the unique K-Beater – our signature tool, specially designed for maximum mixing performance.
  • Handles Heavy Loads: The solid stainless steel work bowl has rugged handles that make it easy to remove from the machine and along with all the tools, is dishwasher safe.
  • A Warranty Like No Other: Comes with a five-year warranty on the powerful motor – further proof that Kenwood machines are built to last.


The one thing I noticed is that this mixer is seriously heavy-duty. Look at this whisk. The quality is apparent and in my second recipe coming up soon, you’ll see how I put it to work even harder!


These gorgeous meringues require you to beat the egg whites, adding in the icing sugar until it’s smooth, gorgeous mixture that peaks when you lift it with a spoon.

Look at that swirl. It needs to be a thick, glossy, sturdy mixture in order for these to be the best of the best.

Chocolate Corn Flake Meringues- Gluten Free! From @kitchenmagpie

Once you beat the meringues, you stir in the corn flakes, chocolate chips, coconut and top with cherries or sprinkles. The cherries are the gluten-free topping, by the way, and the one that I prefer.

Drop them onto a parchment lined baked sheet and you are ready to go.

Chocolate Corn Flake Meringues- Gluten Free! From @kitchenmagpie

Then, you simply dry them out in the oven for about half an hour.

Chocolate Corn Flake Meringues- Gluten Free! From @kitchenmagpie

Again, if you can manage it, try one of these at about 5 minutes out of the oven. When the chocolate isn’t going to burn your mouth, but will still be warm and melty. It will seriously be a bite of heaven.

 Chocolate Corn Flake Meringues- Gluten Free! From @kitchenmagpie

These Chocolate Corn Flake Meringues are going to be my stand-by now for a good gluten-free Christmas treat. How amazing is it that you can have something this delicious on hand for any friends or family that eat gluten-free?

Chocolate Corn Flake Meringues- Gluten Free! From @kitchenmagpie

Happy baking everyone! Give these Chocolate Corn Flake Meringues a try and let me know what you think!

Love you more than chocolate,


Don’t forget to PIN THIS RECIPE to your CHRISTMAS COOKIES board and remember to FOLLOW ME ON PINTEREST!

These Chocolate Corn Flake Meringues Christmas cookies are a classic that has been made for decades for a reason, delicious, crunchy and gluten-free. #christmas #cookies #glutenfree #dessert #cornflakes

Chocolate Meringue Corn Flake Cookies
Prep Time
10 mins
Cook Time
30 mins

These Chocolate Meringue Corn Flake Cookies are a Christmas cookie classic that has been made for decades for a reason, delicious, crunchy and gluten-free.

Course: Dessert
Cuisine: American
Keyword: corn flake cookies
Servings: 36
Calories: 35 kcal
Author: Karlynn Johnston
  • 2 egg whites
  • 1 cup of sifted icing sugar confectioner's
  • 1/4 tsp salt
  • 1 cup flaked coconut
  • 2 cups corn flakes cereal
  • 1 package chocolate chips
  • 1/2 tsp vanilla
  • candied cherries
  1. Pre-heat oven to 300 °F.
  2. Beat the egg whites until stiff. Slowly add the sugar, beating continuously until the egg white are satiny and smooth. Add salt, then stir in the remaining ingredients gently, excepting cherries.
  3. Grease or parchment line a cookie sheet. Drop by teaspoonful onto the cookie sheet then press a cherry half into the center of each.
  4. Bake in the oven for 25-30 minutes, until well dried out. Remove and store in sealed container once cooled.
Nutrition Facts
Chocolate Meringue Corn Flake Cookies
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 31mg 1%
Potassium 18mg 1%
Total Carbohydrates 5g 2%
Sugars 3g
Vitamin A 0.6%
Vitamin C 0.4%
Calcium 0.1%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.


This is a sponsored conversation written by me on behalf of DELONGHI. The opinions and text are all mine.


Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Hmm, these are a lot different from the few meringues that I’ve ever tried. I’ve never seen meringue with mix-ins (the chocolate chips and corn flakes) so it was just plain meringue (I guess?) and I really didn’t like it at all. I’m definitely interested in trying these since I’m certain the taste and texture would be a lot better!

  2. JustineVSanford Reply

    KitchenMagpie Thanks for the NaturesPath shout-out! DM me if you’d like and we’ll send you some more sweet treats 🙂

  3. KitchenMagpie hate to be that guy but corn flakes have barley malt in them, so unfortunately aren’t gluten free 🙁

    • KitchenMagpie Reply

      carashers it doesn’t have to be brand ones, there are pure “corn” flakes out there, no gluten!

    • KitchenMagpie Reply

      carashers If you’re looking, Nature’s Path apparently makes a great gluten free corn flake!

  4. The Kitchen Magpie Reply

    Definitely try it with plain unsweetened coconut to cut the sugar!

  5. Heather Pollock Reply

    I OD on Splenda fall 2013 and ended up with colitis so I stay away from that crap!!! It makes me sick still along with many other food sensitivities I now have!!! Ticks me off ;(

  6. The Kitchen Magpie Reply

    Hmmm. Maybe try coconut without sugar and use splenda? Splenda might work like powdered sugar in the meringue…but I don’t guarantee it! I’m the worst person when it comes to splenda and recipes!

  7. Heather Pollock Reply

    Oh man… Yummy and gluten free… I’m in 🙂
    Just gonna have to ride my bike like crazy to use up the sugar in my blood!!!

  8. GenOlivier Reply

    KitchenMagpie I am TOTALLY making these! I remember them! Mmmm thanks for the recipe.

    • KitchenMagpie Reply

      GenOlivier I remembered these as soon as I tasted them, I had forgotten all about them! SO retro and awesome. And easy, I loove them!

      • GenOlivier Reply

        KitchenMagpie it’s probably been 30yrs since I have had one. So I’m super excited.

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