Difference between revisions of "Crunchy Hazelnut Meringue Cookies"
RealRecipes (talk | contribs) m (Text replace - "Category:Kid-friendly Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Breakfast cereal Recipes" to "Category:Breakfast Recipes") |
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Revision as of 16:54, 19 April 2012
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
- 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°F oven for 20 minutes, or until lightly browned.
