Crunchy Hazelnut Meringue Cookies

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

 * 1) Beat egg whites and salt together until soft peaks form.
 * 2) Gradually add brown sugar, about 3 tablespoons at a time, beating well after each addition.
 * 3) Fold in vanilla, hazelnuts and corn flakes.
 * 4) Drop by heaping teaspoonsful onto greased baking sheets.
 * 5) Bake in a 325°F oven for 20 minutes, or until lightly browned.