Imagine a dessert that's crispy, sweet, and utterly addictive - without a trace of gluten! These Chocolate Corn Flake Meringues are about to become your new obsession. With a delicate, melt-in-your-mouth texture and a surprising crunch from corn flakes, these meringues transform ordinary ingredients into an extraordinary treat that will have everyone begging for your secret recipe. Perfect for those seeking a gluten-free indulgence that doesn't compromise on flavor or texture!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 meringues
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup corn flakes
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper, ensuring the surface is smooth and flat.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps create more volume when whipping.
- In a clean, dry, and grease-free mixing bowl, add egg whites and cream of tartar. Begin whipping with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase mixer speed to high and whip until stiff, glossy peaks form and sugar is completely dissolved.
- Gently fold in vanilla extract, ensuring it's evenly incorporated without deflating the meringue.
- Crush corn flakes into smaller pieces, but not into fine crumbs. Fold corn flakes and chocolate chips into the meringue mixture carefully.
- Using a large piping bag or two spoons, create 2-inch round meringue mounds on the prepared baking sheets, leaving space between each.
- Place baking sheets in the preheated oven and bake for 60 minutes. Meringues should be crisp on the outside and slightly soft in the center.
- After baking, turn off the oven and leave meringues inside with the door slightly ajar for an additional 30 minutes to cool and further dry.
- Remove meringues from the oven and let them cool completely at room temperature. They will become crisp as they cool.
- Store in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking.
Tips
- Temperature is Key: Ensure your egg whites are at room temperature for maximum volume and stability.
- Equipment Matters: Use a completely clean, grease-free bowl to prevent meringue from deflating.
- Sugar Technique: Add sugar gradually and beat thoroughly to create glossy, stiff peaks.
- Gentle Folding: Mix in corn flakes and chocolate chips with a light hand to maintain the meringue's airy structure.
- Oven Control: Use a low, steady temperature to dry out meringues without browning them.
- Moisture is the Enemy: Store in an airtight container to keep meringues crisp and fresh.
- Patience Pays Off: Allow meringues to cool slowly in the oven for the perfect texture.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 20g
Protein: 2g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 5mg
