Meringue Cookies With Chocolate and Cornflakes

by Anne Maxfield on December 11, 2014

Accidental Locavore Chocolate Cornflake CookiesAs part of all my Thanksgiving prep, the Accidental Locavore had bits and pieces of a lot of leftover food. With all good intentions, I saved most of them, hoping to re-purpose later. Perusing through Saveur, this simple cookie recipe, with only five ingredients, would put the egg whites I saved to good use. It makes about 2 dozen cookies, and as long as you have some sort of electric mixer, is quick and easy.

  • 4 egg whites (from large eggs)
  • 1 cup sugar
  • 4 1/2 oz. semi-sweet chocolate, roughly chopped
  • 3 cups cornflakes
  • 1 teaspoon vanilla extract

Heat oven to 300°. Line two baking sheets with parchment (or a Silpat). Using an electric mixer, beat the egg whites while slowly adding the sugar. Continue beating on high speed until stiff peaks form (you should be able to remove the beaters and the peaks stay up-no Viagra needed). Fold in the chocolate, cornflakes and vanilla.

Drop tablespoon-sized amounts of batter about 1″ apart on the baking sheets.

Bake until crisp and just slightly golden, about 20 minutes. Let cool, serve and enjoy!

Accidental Locavore Meringue CookiesMy verdict: My first attempt at meringue and they were delicious! I forgot how much I like it, and learned that Frank isn’t a big fan (oh well, more for me). The cornflakes were an interesting touch, but the next time I make them, I might try using Rice Krispies for a more subtle crunch, or possibly break up the cornflakes just a little. I baked these using the convection setting on my oven to make sure they would dry out properly. I also used parchment instead of the Silpat, because it’s less to wash (and I forgot about the Silpats until I started writing this). If you’re storing them, put them in a paper bag or leave them out. Plastic bags will make them soggy and sticky. Now that I’ve done my first meringues, could a bûche de Noël be the next big baking project? Stay tuned.