4 egg whites
1 c. sugar
1/2 tsp. vanilla extract
1 c. candied cherries (optional)
1/2 c. nuts, chopped

Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla. Combine cherries and nuts; fold into egg whites. Drop meringue by rounded teaspoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool before removing from pan. Yield: about 8 dozen.