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My brothers and I would get into fights over these homemade cookies. When prepared right, they're so light you can eat a dozen of them and not even realize you've had that many.
Meringue is a very delicate mixture, and precautions need to be taken to ensure it is pure enough to rise. The egg whites must be separated from the yolks. An electric mixer will be needed, to beat the eggs into a soft, frothy paste.
Preheat oven to 300°.
Using the electric mixer, beat egg whites, vanilla, cream of tartar and salt until soft peaks form. This will take four to five minutes.
Gradually beat in sugar until mix is stiff and glossy.
Mix in chocolate chips. Pour in the corn flakes and mix.
Use a teaspoon to scoop up the mixture. Drop dabs of cookie mix from the teaspoon onto a baking sheet lined with brown paper. (I use a seasoned cast iron griddle as a baking sheet, because the cast iron cooks the cookies more thoroughly.) Bake at 300 degrees for about 25 minutes or until dry. After removing the cookies from the oven, you must let them rest at least half an hour for the meringue to harden.
Makes about 2 dozen cookies.