Preheat your oven to 300F. Take a baking pan or cookie sheet and line it with parchment paper. Set aside.
Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whisk 4 egg whites and 1/2 tsp cream of tartar until it starts to get foamy. Add a pinch of salt and continue to whisk until frothy.
Gradually add 1 cup sugar until you reach stiff peaks.
Add 3 cups cornflakes and 4 oz chocolate chips to your meringue and fold gently until incorporated.
Drop your meringue into your prepared pan using a cookie scoop. These meringue cornflake cookies won’t spread so you can place them fairly near each other.
Bake for 20 to 25 minutes or until the bottoms of the cookies start turning a light golden brown and the cookies start losing their shine. You can also lightly press a cookie (or a few cookies) and if they don’t stick to your finger, they’re done.
Remove the cookies from the oven. You can cool the cookies on the pan and if you’re drizzling with chocolate, make sure they are completely cool before doing so. Store in an airtight container. Best served the day they are baked.
The yield depends on how big you make your cookies.
Try not to make these cookies on a very humid day. Meringue absorbs moisture so if it’s humid or rainy, your meringue has a bigger chance of falling apart.