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 tsp (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.
