Kornettes
A dish that leans on finely chopped popped corn and soft butter.
contains dairycontains eggs
Ingredients
US
Metric
- ¾ cup finely chopped popped corn
- ¾ tablespoon soft butter
- White 1 egg
- ⅓ cup sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- Blanched and chopped almonds
- Candied cherries
Make it lactose-friendly
- ¾ tablespoon soft butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating. Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well buttered sheet, one inch apart. Shape in circular form with case knife first dipped in cold water. Sprinkle with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven until delicately browned.
Nutrition (estimated, per serving)
| Calories | 493 |
|---|---|
| Protein | 5.4 g |
| Fat | 9.7 g |
| Carbs | 101.8 g |
| Fiber | 6.0 g |
| Sodium | 1080 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States