Published ; Modified by Sylvie Taylor
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This Marens-Kornflexkökur - Icelandic Chocolate Cornflake Cookies recipe is usually made around Christmas time in Iceland. Only requiring 5 ingredients and each tray only needing 20 minutes of baking time, these are a great option to make for others and whip up any time.
Unlike more traditional cookies, these are meringues with soft cornflakes in the center which makes them incredibly chewy and addictive. Whilst these Icelandic Meringues are usually reserved for the holiday season, these are so easy to make that you might just want to make them any time of year.
Table of Contents
Ingredients for Icelandic Chocolate Cornflake Cookies
How to make Icelandic Chocolate Cornflake Cookies
FAQ's for the best Icelandic Chocolate Cornflake Cookies
Ingredients for Icelandic Chocolate Cornflake Cookies
- Egg whites: The meringue is the foundation of these cookies, room temperature, is essential here.
- Sugar: That sugar doesn't just sweeten the meringue, but helps stabilise it's shape when whipped and baked. A baking sugar such as superfine or caster sugar is nice and fine so it also dissolves into our meringue perfectly without adding additional flavor.
- Vanilla extract: This flavors the meringue and compliments the two star ingredients.
- Chocolate: Dark chocolate chunks helps balance the sweet meringue, though you can use milk, if you prefer.
- Cornflakes: Cornflakes add a great texture in these soft meringue cookies, though they do soften during baking.
See recipe card for quantities.
How to make Icelandic Chocolate Cornflake Cookies:
Beat the egg whites: Beat with a little of the sugar at a time until stiff.
1
Fold through: The vanilla extract, chocolate and cornflakes are folded through your stiff meringue.
2
Scoop: Scoop tablespoon amounts onto your baking tray.
3
Bake: The meringues are baked until golden.
Cool: Remove and allow to cool.
Serve: Serve at least 2 meringue cookies at a time because these are addictive!
FAQ's for the best Icelandic Chocolate Cornflake Cookies
Do my egg whites need to be room temperature?
Yes! Room temperature egg whites absorb air more quickly to develop a nice and stable foam - though to really stabilize that foam we’ll need an acidic element (think: lemon juice or cream of tartar).
Should meringue cookies be chewy?
A chewy meringue cookie is the result of a shorter baking time. When you bake whipped egg whites at a low temperature for a long time you end up with crispy or dried exterior and, depending on baking time, chewy interior. When it comes to these meringue cookies, they do not bake long enough to fully dry out so the result is rather chewy, particularly with the cornflakes becoming a slightly chewy or soft in texture when coated in the meringue.
Should you whisk meringue fast or slow?
The best result in a stable but volumized meringue is to whip it at a low, but medium speed of around 3 (depending on your beaters), this will result in introducing enough air to expand the egg whites without over whipping when you begin to introduce your sugar.
Can you beat meringue too long?
Yes you can! Over whipping egg whites can result in your meringue collapsing or weeping beads of sugar once baked. The best way to avoid over beating is to ensure you beat at a steady speed and allow at least 20-30 seconds of beating time for the sugar to dissolve between adding more and try not to beat for longer than 15 minutes (this is around the break point, I’ve noticed). Unfortunately, you cannot repair over whipped meringue. But you can turn it into a baked Alaska!
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Icelandic Chocolate Cornflake Cookies
Sylvie Taylor
This Icelandic Chocolate Cornflake Cookies recipe gives us chewy meringues that, are not only incredibly easy to make, but will impress a crowd if you bring them along to an event.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Baking full batch of cookies (6 per tray) 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine Icelandic
Servings 24 cookies
Calories 48 kcal
Ingredients
- 100 grams / 4 medium egg whites room temperature
- 170 grams / ¾ cup superfine/caster sugar
- 1 teaspoon vanilla extract
- 130 grams / 4.5 ounces dark chocolate roughly chopped
- 71 grams / 3 cups cornflakes
Instructions
Preheat the oven to 150°C/300F and line a baking tray.
Place the egg whites in a bowl and beat while slowly adding the sugar until stiff peaks form.
Add the vanilla extract, chocolate and cornflakes and carefully fold through until well combined.
Place teaspoon amounts onto the baking tray and bake for 20 minutes or until slightly golden and crisp.
Remove and allow to cool on the baking tray for 5 minutes. Set aside to cool completely.
Serve, trying to eat only one.
Video
Notes
- Sugar: That sugar doesn't just sweeten the meringue, but helps stabilise it's shape when whipped and baked. A baking sugar such as superfine or caster sugar is nice and fine so it also dissolves into our meringue perfectly without adding additional flavor.
- Chocolate: Dark chocolate chunks helps balance the sweet meringue, though you can use milk, if you prefer.
- Cornflakes: Cornflakes add a great texture in these soft meringue cookies, though they do soften during baking.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
- The reason why your egg whites need to be room temperature: Room temperature egg whites absorb air more quickly to develop a nice and stable foam - though to really stabilize that foam we’ll need an acidic element (think: lemon juice or cream of tartar).
- Why these cookies are chewy: When it comes to these meringue cookies, they do not bake long enough to fully dry out so the result is rather chewy, particularly with the cornflakes becoming a slightly chewy or soft in texture when coated in the meringue.
- Avoid overheating your egg whites: The best way to avoid over beating is to ensure you beat at a steady speed and allow at least 20-30 seconds of beating time for the sugar to dissolve between adding more and try not to beat for longer than 15 minutes (this is around the break point, I’ve noticed).
Adapted from Saveur
Nutrition
Calories: 48kcal
Keyword cereal bakes, cookies, meringue dessert
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Reader Interactions
Comments
Susan
I made these for Christmas and they are very sticky.. not a dry meringue at all. Is it supposed to be dry or soft? I live in Washington state and it is raining today so that could have effected the outcome?
Reply
Sylvie Taylor
Hi Susan,
This is the usual outcome for these cookies as they bake at a higher temperature for a shorter time so their chewy texture is signature.Reply
Anonymous
I left them in the oven overnight and they are perfect. 🙂
Reply
Sylvie Taylor
So glad to hear you love them!!
Reply
Anonymous
Love this recipe!Reply
Carla
Can I freeze these?
Reply
Sylvie Taylor
Hi Carla, due to the meringues soft texture, I don't think they would freeze well.
Reply
Jane
I’m going to give it a try as for other meringues otherwise I’ll have diabetes in no time ?? they look so lovely
Reply
ilima
Is the bake time 20 minutes or 1 hour ? The recipe says 20 minutes but above in the description says 1 hour
Reply
Sylvie Taylor
Hi Ilima, I calculated the 1 hour on 3 batches, apologies, I should have noted this below
Reply
Jane
Glad you asked as I was just about to take out of the oven and saw the discrepancy ?
Reply
Marubi
These were amazing! So easy and really tasty. Thanks for the recipe!
Reply
Sylvie Taylor
Hearing this makes my day!! I'm so glad you enjoyed them!
Reply
Kelly
I thought these looked interesting and different and decided to make them for a cookie exchange. I feel like my measured corn flakes looked like more than what I saw in your video, so I probably should have weighed them. I saw another recipe online for same cookie that used a lot less corn flakes, but opted for this one as I thought the crunch would be nicer, but I don’t think I like the texture of the corn flakes in the cookies/biscuits it was a bit cardboard like, so I think I will try these again with rice krispies. I understand then they won’t be cornflake cookies, but I think the rice krispie texture will match the meringue texture better.
Reply
Sylvie Taylor
Sorry, should have noted this is a feature of their texture when baked. I've never tried it with rice kripies, but would love to hear how they turn out.
Reply
Trish
Hello….I’m making these today!! They look amazing….can you tell me? Do these last a few days or do they need to be eaten quickly? Thanks for this amazing recipe….I’m so excited!!!
Reply
Sylvie Taylor
Hi Trish,
They do last a few days and are best kept in a dry container and should be great. Because of the baking time, they can be a little sticky to the touch, but are super tasty. Let me know how you enjoy themReply
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