Add the egg whites to a metal or glass mixing bowl. Beat the egg whites until they are foamy.
Gradually add the sugar, cream of tartar and then the vanilla. Continue to beat until stiff peaks form.
Gently fold in the Corn Flakes cereal using a metal or wooden spoon.
Drop by spoonfuls onto the baking sheet.
Bake for 20 minutes. You do not want them to brown too much, but you want to bake them until they are no longer sticky.
Cool cookies for about 1 minute before removing from pan.
This recipe makes 18 - 24 cookies, depending on size.
Notes
For an added treat, add some chocolate chips to the cookie batter. I tend to make these cookies large. You can adjust the size and watch them in the oven to ensure they do not overcook. You can easily reduce the oven temperature and cook for a longer time if desired.