Crunchy hazelnut meringue cookies
48 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| 1 | dash | Salt |
| 1⅔ | cup | Light brown sugar (firmly packed, sifted) |
| ½ | teaspoon | Vanilla |
| 1 | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| 2 | cups | Corn flakes |
Directions
Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 Tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonsful onto greased baking sheets. Bake in a 325 oven for 20 minutes, or until lightly browned.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board