Corn Flake Macaroons…three words that would change my life. These cookies (because that is what they are…I looked it up!) are INCREDIBLE.Do not get them confused with a macaron..they are macaroons. I always talk to my mom about the recipes I am going to make, and she mentioned that my grandma made these a TON growing up. I can see why. They are a delicate looking cookie and not necessarily winning any beauty contests-they aren’t ugly by any means, they are just an interesting and fabulous cookie.
They are like toasty clouds that are packed with corn flakes and walnuts. The corn flake macaroon is the definition of chewy. I mean it could win the most chewy award for all cookies, so if you love chewy…this is the cookie for you!
Not only are they delicious, they are easy! You are making meringue, but please do not be intimidated by that. It gives them the perfect texture. Just make sure you whip it until it is stiff and shiny and you will be in good shape.
Above, I tried to get a good photo of the chewy inside. Next time I am going to try and video it because holy smokes, the pull a part of the chewy center was a thing of beauty. I will say I made two different sizes. I made the heaping teaspoonful, which makes a macaroon the size of a small chocolate chip cookie. I also used a medium cookie scoop found here (my favorite) and it makes them about triple the size. I see the benefits of both so it really depends on the occasion you are baking them for. Both were cooked perfectly at 10 minutes.
I hope you enjoy the Corn Flakes Macaroon cookies, I can see why VaVa (Grandma Mary Jane) always made them!
Corn Flakes Macaroons
Ingredients
- 3 egg whites
- 1/4 tsp salt
- 1 1/2 cup brown sugar packed
- 1 tsp vanilla
- 3 cups corn flakes
- 3/4 cup walnuts chopped well
Instructions
- Preheat oven to 350 degrees.
- In a mixer, beat egg whites and salt until stiff and shiny (but NOT until they are dry and dull looking). Make sure beater and bowl is clean and dry.
- Add sugar gradually and continue to beat until mixture is thick.
- Chop nuts well.
- Lightly stir in other ingredients.
- Drop by heaping teaspoonfuls on well greased cookie sheets.
- Bake in 350 degree oven for 10-15 minutes until delicately brown.