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Crunchy Hazelnut Meringue Cookies

3 Egg whites
1 ds Salt
1 2/3 c Light brown sugar (firmly packed, sifted)
1/2 ts Vanilla
1 c Roasted & chopped hazelnuts (Oregon hazelnuts)
2 c 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 teaspoonsful onto greased baking sheets. Bake in a 325 oven for 20 minutes, or until lightly browned.

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