Compost Macaroons

After making some ice cream, I had five egg whites left over so decided to use them to make macaroons. The Macaroon Bible uses sweetened condensed milk as a base for macaroons. One of the macaroon recipes in the book is for Stupid Macaroons. I decided to make them but, rather than throw in the potato chips called for, I used left-over Momofuku cornflake crunch. This made for a very unusual macaroon, indeed. In honor of one of my favorite Momofuku cookies, I named these Compost Macaroons.

Recipe By:

Adapted from The Macaroon Bible, with some inspiration from Momofuku

Ingredients:

10½ ounces sweetened condensed milk, by weight  *SEE NOTES
1 teaspoon vanilla
10 ounces sweetened shredded coconut
2 ounces chopped pretzel sticks
2 ounces Momofuku Cornflake Crunch **SEE NOTES
½ Butterfinger Bar, chopped
2 large egg whites
¼  teaspoon kosher salt

Directions:

1. Heat oven to 350 degrees.

2. In large bowl, combine milk and vanilla. Stir in coconut, pretzels, Cornflake Crunch and Butterfinger Bar.

3. Add egg whites and salt to bowl of stand mixer. Beat until very stiff.

4. Using a rubber spatula, fold egg whites into coconut mixture.

5. Using a cookie scoop, form into 2 tablespoon balls and place on parchment-covered baking sheets.

6. Bake about 20 minutes. Watch them closely and take them out when they are the shade of brown you prefer.

7. When they have cooled for a couple of minutes, remove to a cooling rack to finish cooling completely.

Notes:

*If you don’t have a scale, use about one cup of sweetened condensed milk.

** Cornflake Crunch

Recipe By:

Momofuku

Yield:

4 cups

Ingredients:

5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons butter, melted

Directions:

1. Heat oven to 275 degrees.

2. Pour cornflakes into a large bowl and crush them with your hands to a quarter of their original size.

3. Add milk powder, sugar and salt. Toss to mix.

4. Add butter and toss to coat. The butter will act as glue, binding dry ingredients to cereal and creating clusters.

5. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, or until they look toasted, smell buttery and crunch gently when cooled slightly. Cool the cornflake crunch completely before using.