Difference between revisions of "Crunchy Hazelnut Meringue Cookies"
RealRecipes (talk | contribs) m (Text replace - "Category:Breakfast cereal Recipes" to "Category:Breakfast Recipes") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Fold in [[vanilla]], [[hazelnuts]] and [[corn flakes]]. | # Fold in [[vanilla]], [[hazelnuts]] and [[corn flakes]]. | ||
# Drop by heaping teaspoonsful onto greased baking sheets. | # Drop by heaping teaspoonsful onto greased baking sheets. | ||
| − | # Bake in a 325°F oven for 20 minutes, or until lightly browned. | + | # Bake in a 325°F oven for 20 minutes, or until lightly browned. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Cookie Recipes]] | [[Category:Cookie Recipes]] | ||
Revision as of 08:51, 6 May 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.
