Preparation Time:15 minutes
Moist and fluffy macaroons, similar to this cereal- and almond-packed version, were all the rage in Paris at the turn of the century.

Almond Macaroons

1. In small mixing bowl, beat egg whites, vanilla and almond flavoring until foamy. Gradually beat in sugar. Beat until stiff and glossy. Fold in almonds and KELLOGG'S CORN FLAKES cereal. Drop by rounded tablespoon onto baking sheets coated with cooking spray or parchment paper.2. Bake at 350°F for 10 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Store in airtight container.

Nutrition Information
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.