Get ready to revolutionize your cookie game with a mind-blowing treat that combines the light, airy magic of meringue with the satisfying crunch of cornflakes and decadent chocolate chips! These aren't your ordinary cookies - they're a textural masterpiece that will have everyone begging for your secret recipe. Imagine a cookie that's simultaneously crisp, chewy, and utterly irresistible, perfect for those who crave something extraordinary in their dessert lineup.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cornflakes
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, ensuring the surface is smooth and flat.
- In a clean, dry mixing bowl, separate the egg whites, making sure no yolk is present. Allow egg whites to come to room temperature for about 15 minutes for better volume.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture looks smooth and white.
- Gently fold in vanilla extract, ensuring it's evenly distributed without deflating the meringue.
- Carefully fold in cornflakes and chocolate chips, using a spatula and gentle folding motions to maintain the meringue's volume.
- Drop spoonfuls of the mixture onto prepared baking sheets, spacing cookies about 1 inch apart. Use a tablespoon or cookie scoop for uniform size.
- Bake in the preheated oven for 25-30 minutes, or until the cookies are lightly golden and crisp on the outside.
- Remove from oven and let cookies cool completely on the baking sheet for about 15 minutes before transferring to a wire rack.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking.
Tips
- Egg White Perfection: Ensure your mixing bowl is completely clean and dry. Any trace of oil or fat can prevent egg whites from forming proper peaks.
- Room Temperature Matters: Let your egg whites sit at room temperature for about 15 minutes before whipping. This helps them reach maximum volume.
- Soft Peak vs. Stiff Peak: When beating egg whites, look for glossy, firm peaks that hold their shape when the whisk is lifted.
- Gentle Folding Technique: Use a spatula and fold ingredients with a gentle, bottom-to-top motion to preserve the meringue's delicate air bubbles.
- Uniform Sizing: Use a cookie scoop or tablespoon for consistent cookie sizes to ensure even baking.
- Low and Slow Baking: The low temperature (300°F) helps create a crisp exterior without burning the delicate meringue.
- Cooling is Crucial: Allow cookies to cool completely on the baking sheet to help them set and become crisp.
- Storage Tip: Store in an airtight container with parchment between layers to prevent sticking and maintain crispness.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 10g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
