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Cookies without Nuts
Chocolate Surprise Macaroons (using egg whites, cornflakes and chocolate chip bits)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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3 egg whites
3/4 cup sugar
3 cups cornflakes
1 cup chocolate chip bits
1/2 teaspoon salt
1 teaspoon vanilla or almond flavoring


Combine salt and egg whites, and beat until egg whites hold a peak.

Beating constantly, gradually add the sugar, flavoring, cornflakes and chocolate bits.

Drop tablespoonful of batter on greased cookie sheet, and bake in a moderate oven (325 degrees F) for 15 minutes.

Makes 3 dozen.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Kees Van Dongen: Le Moulin de la Galette au la Malchiche, detail, 1904.

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