Crunchy, Macaroon Cookies

This cookie has been around for 60 plus years. My hubby's grandmother made these since his dad was a little boy. She would make these with the leftover egg whites when she baked the white cut out cookies. My kids love these!



4 egg whites
1/4 tsp cream of tartar
1 c. sugar
1 c. coarse chopped pecans
2 1/2 c. cornflakes
1/4 tsp vanilla
parchment paper


Lightly beat egg whites. Add in cream of tartar. Continue to beat mixture until egg whites make stiff (could take up to 10 minutes) peaks. Add sugar slowly, 1/4 c. at a time. Keep beating while adding in the sugar. Once finished adding in sugar, beat in vanilla. Fold in nuts & cornflakes with spatula. Drop by teaspoon onto parchment lined baking pan. Bake at 275 for 20 min. Then turn down the oven to 240 and bake for 10 more min.
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