Rice Krispies Macaroons Recipes

Steps:

• Preheat oven to 275°F.
• Beat the egg whites until stiff.
• Beat in gradually,the salt& sugar.
• Slowly,fold in the rice crisps& coconut& extract.
• Combine well.
• Drop mixture from tip of your spoon upon ungreased,heavy paper.
• Bake for 18-20 minutes.

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Steps:

• 1. In medium mixing bowl, beat egg whites until stiff. Add sugar gradually while beating. Fold in vanilla, coconut, KELLOGG'S RICE KRISPIES cereal and walnuts. Drop by tablespoon on baking sheet coated with cooking spray or parchment paper lined.2. Bake at 400°F until macaroons are a delicate brown.