Cornflake Cookies
4 servings
30 minutes
Cornflake cookies are a light and airy treat with a crispy texture and sweet flavor. This recipe has roots in European home baking traditions where simple ingredients transform into exquisite delights. Whipped egg whites give the cookies lightness, while cornflakes add a crunchy structure. Raisins provide gentle sweetness, and vanillin fills the dessert with a subtle aroma. They are baked in a low-temperature oven, allowing the cookies to dry evenly and acquire a golden hue. Perfect for tea time, especially on a cozy evening when you crave something simple and delicious. They can be served with coffee or warm milk, enjoying the harmonious combination of airy lightness and rich flavor.
1
Whip the cold egg whites into a stiff foam, gradually adding sugar mixed with vanillin. Mix corn flakes, raisins, and whipped egg whites, and spoon them, preferably with a round spoon, onto a well-greased and heated baking sheet; then place the sheet in a mild oven for 30-40 minutes to let the cakes dry and brown (to the color of almond pastries).
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
- Vanillin: 0.5 teaspoon
- Cornflakes: 2 glasss
- Raisins: 95 g
2
Once the cookies are ready, remove them from the sheet with a spatula or sharp knife and transfer to a plate.
- Butter: 1 tablespoon
