- 2 egg whites
- Dash of salt
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 (6 ounce) package semisweet chocolate morsels
- 1 cup chopped pecans
Preheat oven to 350°. Beat egg whites (at room temperature) in a large mixing bowl until foamy; add salt. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla, chocolate morsels, and pecans.
Drop mixture by heaping teaspoonfuls 2 inches apart onto aluminum foil lined cookie sheets. Place in oven, and immediately turn off heat. Do not open oven door for at least 12 hours. Gently remove cookies from aluminum foil, and cool on wire racks. Store in airtight containers.
Yield: about 3 dozen.