Icelandic Christmas cookies with cornflakes and salted chocolate are easy to make and taste delicious. These traditional Christmas cookies are known in Iceland as Marens Kornflexkokur.
Icelandic Christmas Cookies
These cornflake meringues are a popular Icelandic Christmas cookie called Marens Kornflexkökur.
I’ve taken liberties with the recipe and added salted chocolate drizzle (sorry Iceland!) for a little extra oomph and because I wanted the salt to balance the sweet meringue.
I was told about them a few years ago while chatting to friends about international Christmas foods and I’ve made them a few times ever since – they’re just so quick, easy and tasty!
Are you ready for Christmas yet? Nah, I thought not! We put our Christmas tree up at the weekend, and the kids have been singing festive songs all week so far. Today my lovely mum made a wreath for my door, as she kindly does for us every year. The radio is playing more Christmas songs, so it’s time to start thinking about the festive baking.
Growing up, my sisters and I always helped my parents to make the Christmas treats. There would be Christmas pudding, fruit cake and biscuits.
Although my parents are Irish, we lived in Canada when I was small, so they brought their traditions and we adapted them to our (often snowy) surroundings.
The house seemed to always smell of cinnamon and ginger over the holidays, as cake tins were filled with all manner of delights.
This year, I’ll be getting my own kids helping me in the kitchen and carrying on the tradition of homemade Christmas baking. My five year old daughter loves cooking (takes after her mama!) so she’ll be donning her Christmas apron regularly for the next few weeks.
One recipe that’s perfect for making with kids are these Icelandic Christmas Meringue Cookies. They’re really easy and delicious! Looking for more Christmas cookie recipes? Try my jammie dodgers (aka linzer cookies).
Eating the world
First off, I’ve never actually been to Iceland, although I’d love to. But that doesn’t mean that I can’t eat my way around all the countries I haven’t been to. I make a mean Burmese stew (must blog that one day!) and I love these Polish Babkas – even though I’ve never visited either country.
Food is a wonderful way to get a small glimpse into other lands, so I love eating in ethnic restaurants and getting a taste of the country.
I will always remember visiting a Tibetan restaurant in London with my sister. We sat in what felt like a small living room, with only a handful of tables around us, drinking Yak butter tea and sharing from each other’s plates to sample all that we could manage.
Iceland has always intrigued me. Not least because I’ve met two Icelanders and they were both wonderfully eccentric. Almost frighteningly so! Conversations were always teetering on the edge of madness. I love people like that.
The airy and delicate meringue envelops the crunchy cornflakes and rich chunks of dark chocolate.
As with most meringues, the outside is dry and delicate, while the inside of the meringue turns marshmallowy and gooey.
They’re like little mountains of festive deliciousness.
How to make Chocolate Cornflake Meringues
You only need 5 ingredients to make these Christmas cookies.
Simply whisk the eggs until stiff peaks form, fold in the other ingredients, place them in mounds onto a baking tray and bake for 15 minutes!
Get the recipe for Icelandic Christmas Cookies (Chocolate Cornflake Meringues)
If you make this chocolate cornflake meringues recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
Icelandic Cornflake Meringue Cookies for Christmas
- 2 egg whites
- 100 g caster sugar (superfine)
- 35 g cornflakes , lightly crushed (ensure gluten-free if required)
- 50 g dark chocolate chopped into small chunks
- ½ tsp vanilla
- 50 g dark chocolate melted
- Sea salt
- Preheat the oven to 150°C/300°F. Line a baking sheet with baking parchment paper.
- Beat the egg whites with an electric mixer or stand mixer, slowly adding the sugar, until stiff peaks form.
- Gently fold in the chocolate chunks, cornflakes and vanilla.
- Drop tablespoonfuls of the mixture onto the prepared baking sheet, spaced 1” apart.
- Bake for 15-20 minutes or until the outside is crispy.
- Melt the remaining dark chocolates and drizzle or splatter over the cooled cookies, then sprinkle each one with a few flakes of sea salt.