2 egg whites
2 c. confectioners' sugar
1 tsp. vinegar
1 tsp. vanilla extract
2 c. whole halves pecans

Beat egg whites until stiff but not dry. Gradually add confectioners' sugar, beating hard. Add vinegar, vanilla and pecans. (Do not chop pecans because fat will reduce volume of meringue.) Drop mixture by teaspoonfuls onto well greased cookie sheet about 2" apart. Bake 12 to 15 minutes in 300 degree oven until meringues are firm but not brown. Light in color. Yield: about 3 dozen cookies.