There’s a lot to love about a great rocher cookie—a crisp outer shell, a gooey soft interior, and in this case, salty-sweet cornflakes for crunch. A rocher, which means rock in French, is a meringue-based cookie, and to make them perfectly is all about getting egg whites to form stiff, glossy peaks. The key is to start with an extra clean bowl. Before you get going, wash the bowl of your stand mixer, then wipe down with a mixture of distilled vinegar and water, which breaks down any remaining fat that might be clinging to the bowl from previous recipes. The edible gold is optional, but it makes for a showstopper effect, worthy of any special occasion.

Dawn Perry

Gallery

Credit: Johnny Miller

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
30 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F and line 3 baking sheets with parchment paper. Whisk together sugar, cornstarch, baking powder, and salt in a medium bowl. Combine egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until frothy, about 2 minutes. Gradually add sugar mixture. Stop machine and scrape down sides of bowl to make sure all the sugar is incorporated.

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  • Increase speed to medium-high and beat until mixture is glossy and stiff peaks form, 6 to 8 minutes. Fold in vanilla and 1½ cups of the cornflakes. Put a small dab of meringue under each corner of parchment to help it stick to the sheet. Drop heaping tablespoonfuls of meringue onto the parchment and sprinkle with remaining 1 cup cornflakes.

  • Bake meringues until puffed and dry to the touch, 25 to 30 minutes. Turn off the oven and let meringues cool in the oven, 30 minutes more. Remove and let cool completely. Top with edible gold-leaf flakes, if using. Store at room temperature for up to 3 days.

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