Crunchy hazelnut meringue cookies

Yield: 48 Cookies

Measure Ingredient
3 \N 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

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

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