This week, Roy decided he wanted to make something light and airy and absolutely delicious to enjoy for a sweet treat. He had a packet of cornflakes, and a block of chocolate which he thought might be usable, so he looked for a recipe which might combine the two. In an old recipe booklet, he stumbled across the recipe for cornflake macaroons, which looked promising and tasted great. So this week, Roy Creates Cornflake Macaroons.
You Will Need:
- An eggwhite
- ½ a cup of icing sugar
- ½ a teaspoon of vanilla essence
- 1 cup of cornflakes
- ½ a cup of coconut
- 60 grams of chocolate, finely chopped. Roy recommends chopping the chocolate instead of using choc bits, so that it spreads more through the biscuits.
Method:
- Preheat the oven to 170 degrees celcius and line baking trays with baking paper
- Beat the egg white until it reaches soft peaks
- Add the vanilla and the icing sugar. You want to beat the icing sugar in a little at a time, so you don’t knock the air out of your egg white. Keep beating until you have firm peaks
- With a wooden spoon, gently mix the coconut, cornflakes and chocolate in, stirring very gently, again to avoid knocking the air out.
- Drop tablespoons of the mixture onto the prepared trays
- Bake for 10 minutes, or until cooked and golden
- Cool completely before storing in an airtight container