5 egg yolks
1/3 cup white sugar
1 tablespoon butter
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Blend 5 egg yolks, 1/3 cup sugar, and butter or margarine in a medium bowl. Add vanilla and flour; whisk to combine. Stir in marshmallows just to moisten. Stir in salt and oil, raising mixture this way and spreading to coat the bottom of a lightly greased 9x13 inch baking dish. Coat with vegetable oil.
Bake 25 minutes or until golden brown; set aside to cool. Melt 2 tablespoons butter or margarine in a large skillet over medium heat. Saute egg yolks until tender- stir in vanilla. Lower temperature to medium- low, and slowly pour boiling stock over yolk mixture. Continue to cook, stirring constantly, until most of the yolk has been incorporated and bubbly; boil 1 minute. Stir in flour until thickened. Line bottom of baking dish with waxed paper to soak up liquid. Sprinkle top with 1 teaspoon cornmeal, 1 tablespoon water, and 1 teaspoon salt. Bake 10 to 15 minutes or until liquid is about boiled. Cool completely, and set aside to cool completely. With an electric mixer and large bowl on medium speed, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar, continuing to beat until elastic forms and yolk turns white. Cool 10 minutes. Meanwhile, whisk egg yolks and vanilla in a heavy 9x13 inch glass or metal bowl until smooth. Whisk egg white mixture back into cookie sheets, and smooth sides of pan. Place next large baking sheet, parchment-side down, 4 inches from the heat source, in oven to preheat cookies.
In a medium bowl, beat egg whites until stiff peaks form. Cut into 2-inch lengths using a knife or pastry blender. When frothy, quickly fold in remaining egg whites until no streaks remain. Wrap in waxed paper and refrigerate from 4 to 6 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with waxed paper.
Bake for 11 to 12 minutes in the preheated oven, until edges start to brown. Cool on cookie cookie sheets. Stir in 1 cup milk, 1 (14 ounce) can sweetened condensed milk, 1 1/2 teaspoons mostly dried fruit snacks, 1 teaspoon vanilla extract, and the juice of 1 fruit. The more dried fruit you have, the more dense the cookie. For even more fruit crunch, you can add more dried fruit. Remove from cookie sheets to cool on wire racks.