Crunchy Hazelnut Meringue Cookies

Preheat oven to 325°F. Line two baking sheets with parchment paper.

Combine egg whites and salt in a clean, dry mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

Gradually add sifted light brown sugar to the beaten egg whites, one tablespoon at a time, while continuing to beat on high speed. This should take about 5-7 minutes total until the mixture is glossy and thick.

Fold in vanilla extract gently using a rubber spatula, being careful not to deflate the meringue.

Add roasted and chopped Oregon hazelnuts to the meringue mixture and fold gently until evenly distributed.

Pour corn flakes into a shallow bowl and crush them slightly with your hands to create a coarse texture. Fold the corn flakes into the hazelnut meringue mixture.

Drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 2 inches apart. Create a slightly peaked shape with each cookie.

Bake in the preheated 325°F oven for 20-25 minutes, until the cookies are set and light golden brown on the edges.

Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.