Crunchy Hazelnut Meringue Cookies

Ingredients

• 3 egg whites
• dash salt
• 1⅔ cups firmly packed, light brown sugar, sifted
• ½ tsp vanilla
• 1 cup roasted and chopped Oregon hazelnuts (about 4 ounces)
• 2 cups corn flakes

Directions

1. Beat egg whites and salt together until soft peaks form.
2. Gradually add brown sugar, about 3 tablespoons at a time, beating well after each addition.
3. Fold in vanilla, hazelnuts and corn flakes.
4. Drop by heaping teaspoonsful onto greased baking sheets.
5. Bake in a 325°F oven for 20 minutes, or until lightly browned.