A couple of days ago, my mind decided that of all the random things it could possibly nag me to remember, it had to be a certain Eid goodie. The most amazing thing about this memory however is the distinct visual I had but no recollection of the taste. I know I have a photographic memory but I didn’t know that it could haunt my days and nights. And so finally I gave in and wrote a desperate plea for help on my status update in FB. It read: need some help…What’s the name of this Eid goody? In small cups, it is white, solid but melts in your mouth. Looks more like little rocks - not very pretty but super yummy.

Thank God for FB and even more for the FB friends who suggested that I was looking for something called Renchoco Macaroons. Renchoco is a type of chocolate which is no where to be found here. So I substituted it for milk chocolates  and  just baked a whole batch of these. The result tasted heavenly. My conclusion regarding these random memory jogs? I would welcome more of such delicious recollections.  Hmmm…and I’ll prob bake another batch because I don’t think this batch will last till Eid.

Ingredients:
whites from 3 large eggs
210 g granulated sugar - blended to powder
1/4 tsp salt
1/4 tsp cream of tartar
1/2 tsp vanilla essence
220g milk chocolate chips
120g cornflakes - crushed lightly

Method:

1. Preheat oven at 325F.
2. Whisk egg whites until foamy and soft peaks form.



3. Add the salt and 1- 2 tbsp of sugar at a time. Continue to whisk until all the sugar is used and stiff peaks form.



4. Add the cream of tartar and vanilla essence. Whisk to combine well.



5. Add the milk chocolate chips.



6. Add the cornflakes.



7. Fold into the meringue. Avoid overmixing or stirring.



8. Scoop teaspoonful of the mixture and drop them into baking cups.



9. Bake for 20 - 30 minutes or until the meringue firms up and the cornflakes are crunchy.

Tips:

• The cream of tartar is optional. It helps in giving a crispy texture.
• Add more chocolate chips or chocolate of your choice. You can even omit this.
• Add nuts if you like.
• Depending on the oven, if you find the insides not crunchy, stick the tray back into the oven for a few more minutes.
• Don’t leave the macaroons in the oven for too long or they will turn brown.
• When beating egg whites, remember that all equipment used (bowl, whisk) should be extremely clean in order for the eggs whites to successfully form stiff peaks.
• Completely cool before storing in an airtight container.