Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe are a charming treat that add a touch of nordic magic to your holiday baking. These crisp yet tender meringue cookies studded with chocolate and crunchy corn flakes create a delightful texture combo that melts in your mouth. I honestly love how they bring a cozy aroma and light sweetness, perfect for sharing around the holidays. If you’re someone who appreciates simple ingredients with a bit of festive flair, you’ll find these cookies both easy and satisfying to make. Whether for Christmas parties or cozy nights by the fire, Marens-Kornflexkökur will become a cherished tradition in your kitchen.
Jump to:
What Makes This So Good
These Icelandic Christmas Cookies “Marens-Kornflexkökur” are a perfect blend of texture and delicate sweetness that impressively requires only a handful of ingredients and no complicated steps.
- Big Flavor, Minimal Fuss: The sugar-sweetened meringue provides a light crunch with chocolate and cornflakes adding bursts of goodness in every bite.
- Family-Friendly: They're naturally gluten-free and loved by kids and adults alike, making them great for holiday gatherings.
- Simple Ingredients: You only need egg whites, sugar, vanilla, corn flakes, and chocolate. Easy pantry staples come together beautifully.
- Works Any Night: These cookies make quick but impressive desserts or snacks when you want a touch of Icelandic holiday cheer.
Ingredient Guide
The key to nailing the Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe lies in picking quality ingredients and understanding their roles. This keeps the texture crisp yet tender, and flavors balanced.
- Egg whites: Use fresh, room-temperature eggs for the fluffiest meringue with stable peaks. Cold egg whites sometimes take longer to beat.
- Sugar: Regular granulated sugar works best to create that glossy, sturdy meringue. Don’t try substitutes as they can change texture.
- Dark chocolate chips: Choose good-quality chocolate with at least 60% cocoa for a rich contrast to the sweet meringue.
- Corn flakes: Opt for plain or chocolate corn flakes (I love using chocolate corn flakes for extra flavor) for that unmistakable crunch and flavor boost.
- Vanilla bean paste: Adds a wonderful aromatic depth far beyond plain vanilla extract; if you don’t have it, high-quality vanilla extract will do.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe
Step 1 — Prep & Ready
Start by gathering all your ingredients and letting your egg whites come to room temperature—that little step makes a big difference in how fluffy your meringue gets. Preheat your oven to 300°F (150°C), and line your baking sheet with a bonmat or parchment paper for perfect, easy-release cookies. When folding in the corn flakes and chocolate chips, be gentle to keep your meringue air-filled and light. I usually fold slowly with a spatula, so the texture stays airy and your cookies crisp beautifully.
Step 2 — Cook with Confidence
Once your meringue is prepared and mixed, scoop generous tablespoons onto your lined tray, spacing them well so they don’t merge during baking. Slide your tray into the preheated oven and watch for the telltale golden, crisp tops that signal they’re done. Mine usually take about 15 minutes, but I always start checking around 12 minutes—ovens can be tricky! You’ll notice the delicate domes may collapse slightly after baking, which is completely normal and expected for Marens-Kornflexkökur.
Step 3 — Finish & Serve
Let your cookies cool completely on the baking sheet to firm up their crispness and avoid breakage. When fully cooled, they’re ready to be served. I love transferring them gently to a pretty plate for holiday sharing. If you’re saving a batch, a metal tin with a tight lid does wonders to keep them fresh for up to 3 days. Their sweet, crispy edges and soft centers shine best enjoyed fresh, but they hold up nicely for a couple of days.
Extra Helpful Tips
From my experience, these insights help you breeze through the Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe without any stress or guesswork.
- Watch for This Sign: When beating egg whites, stop when stiff, glossy peaks form—overbeating leads to dry, crumbly cookies.
- Temperature Trick: Using room temperature eggs helps your egg whites create the fullest volume, making your meringue light and airy.
- Prep-Ahead Option: Prepare the meringue batter a few hours ahead and refrigerate it briefly, then fold in mix-ins and bake fresh for amazing convenience.
- Avoid This Common Mistake: Don’t add corn flakes or chocolate too early in the beating process; folding them in last keeps their crunch intact.
Serve & Enjoy
Easy Enhancements
If you want to add a little twist to your Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe, consider sprinkling a pinch of flaky sea salt atop before baking to boost flavor. A dusting of powdered sugar or a drizzle of melted white chocolate can also elevate the presentation. And for a cozy winter aroma, a tiny touch of ground cardamom or cinnamon folded into the meringue pairs so well with chocolate and vanilla notes.
Tasty Pairings
These cookies shine alongside a warm cup of rich hot chocolate or a spiced coffee — the contrast between the creamy beverage and crisp cookie is heavenly. They also complement fruit compotes or a dollop of whipped cream if you want a slightly more indulgent treat. For parties, I like to serve them with an assortment of nuts and dried fruits for a charming dessert board.
Quick Plating Tips
A simple way to make these cookies shine is stacking two or three together on a plate, alternating with delicate mint sprigs or fresh berries for pops of color. Using a rustic wooden board or a festive dish can instantly boost their charm. Leaving some chocolate chips scattered around just feels inviting and homey, like you’re giving a warm cookie hug!
Store, Freeze & Reheat
Fridge Storage
You can keep your Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe fresh up to 3 days stored in an airtight metal tin or container at room temperature. Refrigeration is not usually recommended as it can introduce unwanted moisture, making the cookies less crisp. So, aim to keep them cool but dry for the best texture.
Freezer Friendly?
These cookies freeze rather well if you want to prepare ahead. Place them in an airtight container between layers of parchment paper to avoid sticking. When thawing, leave them out at room temperature wrapped in a dry cloth to avoid condensation that can make them soggy. Patience is key here — rushing thawing can steal the crispness you worked for.
Reheat Like New
If you want to revive the fresh-out-of-the-oven crispness, pop your cookies into a 300°F (150°C) oven for just 3-5 minutes before serving. Avoid microwaving, as it tends to soften the meringue too much. A few minutes in the oven refreshes that delightful texture and warm aroma, making them taste like freshly baked Marens-Kornflexkökur all over again.
Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe FAQs
Absolutely! Vanilla bean paste adds a richer, speckled flavor, but high-quality vanilla extract will give you that classic warmth and sweetness without any issue.
That’s typical for meringue-based treats like Marens-Kornflexkökur. Cooling causes the airy structure to settle, resulting in a slight collapse while still staying delightfully crisp on the outside.
While corn flakes provide that unique crunch and subtle sweetness, you can experiment with other crispy cereals, but note the texture and flavor might shift slightly from the traditional cookie.
Stored in an airtight container at room temperature, they stay fresh and crisp for about 3 days. Beyond that, they might lose their signature crunch.
Final Flavor Thoughts
Once you’ve made these Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe a couple of times, you’ll see just how versatile and easy they are to adapt. I encourage you to experiment with little flavor twists or different chocolate types next time. Don’t forget to leave a star rating or share your favorite variations in the comments — I’d love to hear how you cozy up your holiday baking. Enjoy the magic of Marens-Kornflexkökur and have a wonderful festive season!
Print📖 Recipe
Icelandic Christmas Cookies “Marens-Kornflexkökur” Recipe
These Icelandic Christmas Cookies, known as Marens-Kornflexkökur, are delicate meringue-based treats combined with crunchy chocolate cornflakes and rich dark chocolate chips. Light and crisp on the outside with melty chocolate chunks inside, they make a delightful holiday snack that's simple to prepare and perfect for sharing during festive celebrations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Icelandic
- Diet: Vegetarian
Ingredients
Ingredients
- 2 egg whites
- 3.53 oz (100 g) sugar
- 2.30 oz (65 g) dark chocolate chips
- 1.24 oz (35 g) corn flakes (preferably chocolate corn flakes)
- 1 teaspoon (5 g) vanilla bean paste
Instructions
- Prepare Baking Sheet: Place your Large Bonmat on top of a Large Perforated Baking Sheet and set aside. This ensures the cookies bake evenly and prevents sticking.
- Make Meringue: Using an electric mixer, beat the egg whites until foamy. Slowly add the sugar while continuing to beat until stiff peaks form, which takes about 6 minutes. This meringue base is key for the light, airy texture of the cookies.
- Fold Ingredients: Gently fold in the corn flakes, dark chocolate chips, and vanilla bean paste into the stiff meringue mixture, being careful not to deflate the egg whites.
- Scoop Cookies: Using a large tablespoon, scoop dollops of the meringue mixture directly onto the prepared Large Bonmat on the baking sheet, spacing them to allow for slight spreading.
- Bake: Preheat your oven to 300°F (150°C). Bake the cookies for approximately 15 minutes, monitoring from 12 minutes as ovens vary. They are done when crisp on top. Note that the meringue may collapse after baking, which is normal.
- Cool and Serve: Let the cookies cool completely on the baking sheet. Once cooled, slide them onto a serving plate. Store any leftovers in a metal tin to keep fresh for up to 3 days.
Notes
- Use a Large Bonmat and Perforated Baking Sheet for best baking results and even heat distribution.
- Monitor the cookies closely from 12 minutes onward as baking times can vary.
- The meringue cookies may collapse slightly after being removed from the oven, which is expected and does not affect taste.
- Store cookies in a metal tin to keep them fresh for up to 3 days.
- For a richer chocolate flavor, use high-quality dark chocolate chips.
Leave a Reply