One of the things I love about Nana’s books is flicking through and finding little handwritten recipes from other people. I happened across the following recipe yesterday while flicking through and it came at a perfect time. Mum and I had made a big batch of delicious lemon curd during the week and were left with a few lonely egg whites. Not wanting to waste anything that could be turned into something delicious they sat looking hopeful in the fridge for a couple of days (the internet says you can keep them in the fridge for 2-4 days). And then I stumbled across the recipe for Cornflake Meringues.
This is such a simple recipe. 3 ingredients and minimal effort. It comes from Betty, who Mum and I have concluded must be Betty McGillivray (hello to all you McGillivrays). On a side note (and I think I’ve given them a plug before) if you ever happen to pass through Gunbower, please do yourself a favour and visit McGillivray Meats. You will never have a better sausage. Ever. Find them here.
Anyway, back to cornflake meringues. You’ll see in the original recipe that normal sugar has been used. I was a little hesitant at first, thinking perhaps the assumption was that I should know that castor sugar was what was meant. But the result was delicious. These tasty morsels are an initial blast of sweet. But that is quickly followed by a lovely lightness that causes any residual sweetness to disappear. The result is a light, crunchy morsel.j
You will need:
- 2 egg whites
- 3/4 cup sugar
- 3 1/2 cups cornflakes
- Preheat oven to 150 fan forced.
- Beat egg whites until stiff (I used the whisk attachment for all steps).
- Add sugar gradually.
- Blend in cornflakes.
- Place teaspoonfuls on a prepared tray.
- Bake for 45 minutes.
The note then says ‘Good Luck, Betty’.
I promise you won’t need luck though.
Love K & K xx