2 egg whites
1/8 tsp. cream of tartar
2 c. powdered sugar
1 1/2 c. finely chopped pecans
1/2 tsp. grated orange peel

Heat oven to 325 degrees. Grease cookie sheets. In small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; continue beating an additional 5 minutes or until mixture is very stiff.

Remove 1/3 of mixture; set aside. Fold nuts and orange peel into remaining meringue. Drop by scant teaspoonfuls 2 inches apart onto prepared cookie sheets. Make a small indentation in center of each cookie. Fill each with a rounded half teaspoon of reserved meringue. Bake at 325 degrees for 13 to 16 minutes or until meringue is delicate brown. Immediately remove from cookie sheet. Makes 4 dozen cookies. 1 cookie is 40 calories.