Bette's Cornflake Macaroons

These macaroons get their crunch from an unexpected source: corn flakes folded into a glossy meringue base with coconut and chopped pecans.

No flour in the mix means the texture is all about the egg whites. Beat them with cream of tartar until foamy, then gradually add sugar until the meringue holds stiff, glossy peaks. That glossy part matters. Grainy, under-beaten whites won’t hold the corn flakes and nuts, and the cookies will flatten out instead of holding their mounded shape.

Fold the mix-ins gently. You want to keep as much air in the meringue as possible. The corn flakes should stay in large pieces, not crushed to dust. Those flakes crisp up in the oven and give each cookie a shattering crunch alongside the chewy coconut center.

Remove from the baking sheet immediately after they come out. Meringue-based cookies stick like cement once they cool on the pan.

Chef Tips

• Make sure the bowl and beaters are completely grease-free. Even a trace of fat prevents egg whites from reaching full volume.
• Grease the baking sheets well, or use parchment paper for easier release.
• Bake until just lightly browned, not dark. The sugar content means they go from golden to burnt quickly.

Variations

• Fold in ½ cup crushed peppermint candy with the coconut and corn flakes for a holiday version (this variation comes right from the original recipe).
• Drizzle cooled macaroons with melted chocolate for a more indulgent treat.
• Swap pecans for macadamia nuts for a tropical spin.