Bette's Cornflake Macaroons
Yield
2 dozenPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
sugar
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
coconut
shredded |
*
|
| 3 | cups |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
sugar
|
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
coconut
shredded |
*
|
| 7.1E+2 | ml |
corn flakes
|
|
Directions
In mixing bowl, beat egg whites until foamy.
Stir in cream of tartar and vanilla.
Gradually add sugar, beating until stiff and glossy.
Fold in pecans, coconut and corn flakes.
Drop by rounded tablespoons onto well-greased baking sheets.
Bake 325℉ (160℃) for about 20 minutes or until lightly browned.
Remove immediately from baking sheets. Cool.
Variation: Fold in ½ cup crushed peppermint candy along with the coconut and cereal.
