Icelandic Chocolate Cornflake Cookies
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.
Servings 24 cookies
Calories 48kcal
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 tablespoon 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. White sugar is a great replacement here, though the larger grain takes slightly longer to dissolve during the whipping process.
- 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 and is the traditional ingredient. You could play with other cereals here, if you prefer.
- 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).
Nutrition
Calories: 48kcal