Cornflake Macaroons

A community recipe by yaf

Not tested or verified by Nigella.com

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Introduction

It's hard to image that cornflakes work so well with almonds but its such a lovely flavour, it's a recipe I adapted myself from a old cooking book I found. The cream of tartar helps but I don't think it would really alter the way they taste just gives them a lift.

Ingredients

Serves: 16

Metric Cups

50 grams cornflakes
2 egg whites
¼ teaspoon cream of tartar
150 grams caster sugar
75 grams ground almonds
2 teaspoons almond extract
16 blanched almonds (to put on top - optional)

2 ounces cornflakes
2 egg whites
¼ teaspoon cream of tartar
5 ounces superfine sugar
3 ounces almond meal
2 teaspoons almond extract
16 skinned almonds (to put on top - optional)

Method

Cornflake Macaroons is a community recipe submitted by yaf and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Crush your cornflakes up either using a processor or rolling pin and bowl method into very small bits. Preheat you oven to 190 C (350 F, gas mark No.5 ).

Get your egg whites in a bowl and add the cream of tartar or pinch of salt and start whisking up, after they get frothy start adding table spoons of sugar slowly (just like making meringues). When it's quite stiff and all the sugar has been added flood in the cornflakes and ground almonds and add the almond extract .

Once flooded in , drop them onto your sheet add put on a almond if using (baking tray with grease proof paper lining) and put in your preheated oven for about 10 min, allow to cool.

Crush your cornflakes up either using a processor or rolling pin and bowl method into very small bits. Preheat you oven to 190 C (350 F, gas mark No.5 ).

Once flooded in , drop them onto your sheet add put on a almond if using (baking tray with grease proof paper lining) and put in your preheated oven for about 10 min, allow to cool.