Ingredients
4 egg whites
1/4 tsp. cream of tartar
1 tsp. almond flavoring
1 1/3 c. sugar
1 c. chopped almonds
1 c. shredded coconut
3 c. Kellogg's corn flakes cereal
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Grade A bourbon vanilla beans for custards, ice cream, extracts
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In large mixing bowl, beat egg whites until foamy. Stir in cream of tartar and almond flavoring. Gradually add sugar, beating until stiff and glossy. Fold in almonds, coconut and corn flakes cereal. Drop by rounded measuring tablespoonfuls onto well-greased baking sheets. Bake in oven at 325° about 20 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Yields 3 dozen.