From the cutest little yellow and white vintage recipe box that states that lemon pie is “the way to a man’s stomack” comes this recipe for Cornflakes Macorons. This box has a trove of recipes from Gertrude and she seems to have been quite the lively character given the comments on her recipes; think extrovert, sassy, probably the first to jump in and go skinny dipping type of gal! This recipe is from “My school note book, and same as Ida Grabarkewitz”. These are delicious, a little crunchy and if you like frosted corn flakes you’ll be pleased. Watch your fillings though, since I think the cookie I ate tried to pry mine out of my mouth. The sugar melts and bakes into an almost candy-like state – you’ll see the finished cookies veined with it – and if you take them off the pan immediately you may see delicate strands of spun sugar on your spatula. Did I get a picture of all this? Of course not!
As with most vintage recipes the directions are consciously sparse assuming an existing baking knowledge of the reader. If you’re not familiar with meringue take a look online for directions – it needs to be beaten with a mixer (hand or stand) until stiff peaks form. After you mix the sugar into the egg whites you may think you’ve ruined your meringue. You have not. Just fold in the sugar, plop it (gently) into a bowl, put that on top of a boiling pan of water (or use a double-boiler if you have one). Trust me, it works out just fine.
- 2 egg whites
- 1 cup sugar (granulated)
- 1 tsp. vanilla extract
- 2 cups cornflakes
- In a large bowl, beat the white of eggs
- Fold in sugar
- Cook in a double-boiler 1 minute
- Add cornflakes and vanilla, stir gently till combined
- Using a spoon, drop evenly sized dollops on well-greased pans (cookie sheets)
- Bake in moderate oven (350*) 20 minutes
- Remove cookies from cookie sheets immediately and place onto cooling racks.
These aren’t like Macaroons or Macarons, they are meringues with cornflakes. Enjoy!