50 g (2 oz) cornflakes
2 size 3 egg whites
10 ml (2 tsp) vanilla essence
150 g (5 oz) caster sugar
75 g (3 oz) ground almonds
16 blanched almonds for decoration
2 size 3 egg whites
10 ml (2 tsp) vanilla essence
150 g (5 oz) caster sugar
75 g (3 oz) ground almonds
16 blanched almonds for decoration
method
1. Place the cornflakes in the processor bowl and crush finely. Reserve.
2. Whisk the egg whites until very stiff.
3. Add the vanilla essence, sugar, ground almonds, and crushed cornflakes to the whisked egg whites.
4. Prepare a baking tray with greased greaseproof paper.
5. Take 5 ml (1 tsp) of the mixture and roll into a ball in the hands. Place on the baking tray and flatten slightly.
6. Place an almond on each biscuit and repeat with remaining mixture.
7. Bake in the centre of the oven at 190°C, 375°F, Gas No. 5 for 10 to 12 minutes until lightly brown.
8. When nearly cold remove from tin.
2. Whisk the egg whites until very stiff.
3. Add the vanilla essence, sugar, ground almonds, and crushed cornflakes to the whisked egg whites.
4. Prepare a baking tray with greased greaseproof paper.
5. Take 5 ml (1 tsp) of the mixture and roll into a ball in the hands. Place on the baking tray and flatten slightly.
6. Place an almond on each biscuit and repeat with remaining mixture.
7. Bake in the centre of the oven at 190°C, 375°F, Gas No. 5 for 10 to 12 minutes until lightly brown.
8. When nearly cold remove from tin.
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