Cornflake Macaroons

1. 1

   Set a rack in the middle and top third of the oven and preheat to 325 degrees F. In a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until very foamy and almost creamy.

2. 2

   With the mixer still running, sprinkle in the sugar.

3. 3

   Continue to whisk on high speed until fluffy, thick, and shiny.

4. 4

   Whisk in the vanilla.

5. 5

   Fold in the pecans, coconut, and corn flakes.

6. 6

   Drop walnut-size balls of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals.

7. 7

   Bake for 15 minutes, turning the pans once, front to back, for even baking until lightly tanned and set on the surface.

8. 8

   Set the cookie sheets on a rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.