1938 Corn Flake Macaroons

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Nov. 20, 2019

Traditional macaroons from the past.


Egg whites 2
White sugar 3/4 Cup (12 tbs)
Corn flakes 2 Cup (32 tbs)
Chopped nuts 1/4 Cup (4 tbs)
Salt 1 Pinch
Vanilla 1 Teaspoon



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4