3 egg whites
2 1/3 c. sifted powdered sugar
1/2 tsp. finely shredded lemon peel
1/2 tsp. almond extract
2 c. chopped pecans
1/2 tsp. ground cinnamon

In large mixer bowl, beat egg whites until soft peaks form (tips curl over). Gradually add sugar, beating until mixture is stiff, about 15 minutes. Stir in lemon peel and almond extract. Divide meringue mixture in half. Stir nuts and cinnamon into 1/2; leave other half plain. Using 2 teaspoons cinnamon-nut meringue for each cookie, crop mixture onto greased cookie sheet.

Shape into hearts, using back of a spoon. Spread about 1 teaspoon plain meringue carefully over nut hearts, following heart shape. Bake in 275 degree oven for 25 to 30 minutes. Remove from cookie sheet. Cool on wire rack. Makes about 5 dozen cookies.