Traditional macaroons from the past.
|White sugar||3/4 Cup (12 tbs)|
|Corn flakes||2 Cup (32 tbs)|
|Chopped nuts||1/4 Cup (4 tbs)|
1. Preheat oven to 180ºC (350ºF).
2. Beat the egg whites to stiff peaks.
3. Add sugar and beat in, until smooth and glossy. Beat in vanilla.
4. Fold in corn flakes and nuts.
5. Drop by spoonfuls onto parchment lined baking sheet. Bake for 12-15 minutes.
6. Allow to cool on a rack.
7. Keep in an airtight container - thesis will lose their ‘crunch’ after a day or two.