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Ingredients
- 1 c sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon baking powder
- Pinch of kosher salt
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla
- 2 1/2 cups crushed cornflakes, divided
- Edible gold leaf (optional)
Details
Servings 30
Preparation time 25mins
Cooking time 60mins
Preparation
Step 1
Preheat oven to 250° and line 3 baking sheets with parchment paper. Whisk together sugar, cornstarch, baking powder, and salt in a medium bowl. Combine egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium speed until frothy, about 2 minutes. Gradually add sugar mixture. Stop machine and scrape down the sides of bowl to make sure all the sugar is incorporated.
Increase speed to medium high and beat until mixture is glossy and stiff peaks form, 6 to 8 minutes. Fold in vanilla and 1-1/2 cups of cornflakes. Put a small dab of meringue under each corner of parchment to help it stick to the sheet. Drop heaping tablespoonfulls of meringue onto the parchment and sprinkle with remaining 1 cup corn flakes.
Bake meringues until puffy and dry to the touch, 25 to 30 minutes. Turn off the oven and let them cool in the oven, 30 minutes more. Remove and let cool completely. Top with edible gold leaf flakes, if using. Store at room temperature for up to 3 days.
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