A recipe from the Sneaky Kitchen
Preheat oven the 325 F. Line two cookie sheets with
aluminum foil. Do not grease the foil.
whites, at room temperature
dash of salt
1/2 cup sugar
1 teaspoon vanilla
1 6-oz package semi-sweet chocolate chips
1 cup chopped or broken pecans or other nuts
In clean glass or metal bowl, beat egg whites until foamy
& white. Add salt; add sugar 1 or 2 Tbsp. at a time, beating in
between. Continue until all sugar is added & egg whites form stiff peaks. Gently fold in vanilla, chocolate chips
& chopped nuts.
Drop mixture by heaping tsp. 2" apart onto lined
cookie sheets. Don't make cookies larger; they won't dry down.
Place in the hot oven, close door & immediately turn off
heat. DO NOT open
the oven door for at least 12 hrs. Remove & store in airtight container. This recipe makes
about 3 dz. cookies.