Difference between revisions of "Crunchy Hazelnut Meringue Cookies"
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* 2 cups [[corn flakes]] | * 2 cups [[corn flakes]] | ||
| − | == | + | == Procedures == |
# Beat [[egg white]]s and [[salt]] together until soft peaks form. | # Beat [[egg white]]s and [[salt]] together until soft peaks form. | ||
# Gradually add [[brown sugar]], about 3 tablespoons at a time, beating well after each addition. | # Gradually add [[brown sugar]], about 3 tablespoons at a time, beating well after each addition. | ||
Latest revision as of 11:11, 15 July 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
Procedures
- 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.
