| Mum's cornflake macaroons |
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(adapted from an old version of a very well-used copy of the CWA cookbook) My mother used to make these quite often - but never enough of them. I have doubled the original recipe, as they are so delicious that they disappear quickly. Very fragile, but that's a good thing as the pieces that break off have no kiljoules, I am told, so I feel free to clear them up myself. These are quick to make and use ingredients that are usually right at hand. 2 egg whites 1 cup icing sugar 2 large cups cornflakes l cup desiccated coconut OR 2 cups chopped nuts
Beat the egg whites until stiff, then add icing sugar slowly. Fold in cornflakes and coconut and mix well. Drop by teaspoonfuls (or form into small clumps by hand) onto greased paper or parchment. Bake in a preheated 190C oven, about 12-15 minutes or until just colouring. Cool on a rack and store airtight. Makes about 36. |
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