|Egg whites||2 (at room temperature)|
|Vanilla extract||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|Semisweet chocolate chips||1 Cup (16 tbs)|
Preheat oven to 350°. Line 2 cookie sheets with aluminum foil.
With an electric mixer, beat egg whites until foamy. Continue beating and add salt and vanilla. When soft peaks form, add sugar one tablespoon at a time. Beat until stiff peaks form.
With a wooden spoon, gently fold in the pecans and chocolate chips.
Place heaping teaspoonsful of the batter on prepared cookie sheets.
Put in preheated oven, close door and turn oven off. Do not open for at least 6 hours. May be left in oven over night. Store in an air tight container in a cool dry place.