Hazelnut Meringue Cookies
3 egg whites
1 2/3 cups firmly packed light brown sugar, sifted
1/2 teaspoon vanilla
1 cup roasted and chopped hazelnuts (about 4 ounces)
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 teaspoonful onto greased baking sheets. Bake in a 325º oven for 20 minutes, or until lightly browned.