Liquorice Tops – Meringue cookies with Liquorice (Lakkrístoppar)

Have you ever tried the very special Icelandic Meringue with Licorice? If not, you are honestly in for a treat. No, you do not have to travel to Iceland for them, because we got the cookie recipe for you right here AND it is very simple!

This is a traditional meringue, a melt-in-your-mouth pleasure, to make before Christmas in Iceland (or during, after, or anywhere in between).

In case you don’t know, meringues are airy with a crisp crust and may remind some of the marshmallows. Now, combine that with chocolate-covered liquorice, and take my word for it, it is absolutely delicious in an addictive kind of way.

This cookie recipe is from my family and has been served around Christmas for many years. Actually, when my nephew came to visit us in Leamington just before this Christmas (Stebbi, who is an amazing cook) he brought the sweets for the recipe and made it with our boys. The recipe is this simple:

Liquorice tops recipe:

  • Six egg whites
  • 600 gr. White or Brown sugar (more or less)
  • 300 gr. chocolate-covered liquorice bits
  • 250 gr. chocolate covered candy called þristur

If you do not have the Icelandic sweets a supplement could be 300 gr. Milk or dark chocolate and 250 gr. liquorice bits cut into small pieces.

You can of course make half a proportion to try if you like, but normally these sweets vanish pretty quickly!

How to make liquorice tops:

  • Preheat the oven to 150 degrees Celcius (300° Fahrenheit)
  • Prepare a baking tray with parchment paper
  • Prepare a clean and dry bowl for your whipping of egg whites and sugar
  • Crack your eggs in a separate bowl when separating the whites as you do not want any egg yolk in your egg whites
  • Add the sugar gradually while beating the egg whites for a couple of minutes. Whip until stiff
  • Mix your chocolate and liquorice and stir it carefully to the egg whites and sugar with a ladle or a spoon
  • Make small toppings with a spoon on the parchment paper
  • Bake in the oven for 20 minutes or less, or until the tops start to look glazed (not brown)

Cool completely and then – dive in!

If you make this recipe at home, fail or succeed, we would love to see your results so please share it with Your Friend In Reykjavik on Facebook or Instagram.

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