2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1 c. semi-sweet chocolate morsels
1/2 c. chopped pecans
1/2 tsp. vanilla

Beat egg whites (at room temperature), cream of tartar, and salt at high speed for 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Stir in chocolate morsels, chopped pecans and vanilla. Drop meringue mixture by teaspoons onto cookie sheets lined with aluminum foil. Bake at 300 degrees for 25 minutes or until dry. Cool completely on cookie sheets; carefully peel cookies from foil. Note: for variation use mint chocolate morsels or butterscotch morsels or peanut butter chips.