Title

Rice Flake Macaroons

Subject

egg whites

sugar

dates

vanilla

almond extract

rice flakes

corn flakes

coconut

almonds

pecans

Description

Rice Flake Macaroons
½ c sugar
4 egg whites 1/4 # pitted dates
1 t sp vanilla + almond
2 c rice flakes
or corn flakes.
3/4 c almonds or pecans.
Beat whites very stiffly
fold in sugar lightly
and add vanilla, gentle

Back:
fold in flakes and
cocoanut. Drop by spoon
fuls on waxed paper
in a baking pan, and
bake in a very slow
oven for 10 or 15 min. lift paper
from pan
and set on a damp table

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# Rice Flake Macaroons

## Ingredients

- 4 egg whites
- 1/2 cup sugar
- 1/4 lb pitted dates, chopped (see Editor's Notes)
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups rice flakes or corn flakes
- 1 cup shredded coconut (see Editor's Notes)
- 3/4 cup almonds or pecans, chopped

## Instructions

1. Chop dates finely and set aside.
2. Beat egg whites until very stiff peaks form.
3. Fold in sugar gently.
4. Add vanilla and almond extract; fold in gently.
5. Fold in rice or corn flakes, coconut, chopped dates, and nuts until just combined.
6. Drop by spoonfuls onto waxed paper laid in a baking pan.
7. Bake in a very slow oven (250°F) for 10 to 15 minutes until just set and very lightly golden.
8. Lift waxed paper from pan and place on a damp surface — the moisture releases the macaroons from the paper cleanly without breaking.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0006-20260609-0334

Coverage

Oregon, US