2 lg. egg whites
1 tbsp. white vinegar
1 tsp. vanilla extract
1/4 tsp. salt
2/3 c. sugar
1 c. finely chopped pecans
1 c. miniature semi-sweet chocolate chips

Preheat oven to 275 degrees. Grease baking sheets. In a large mixer bowl at high speed, beat egg whites, vinegar, vanilla and salt until soft peaks form. Add sugar and beat until very stiff and glossy and sugar is almost dissolved. Fold in pecans and chips. Drop by well-rounded teaspoons about 1 inch apart on baking sheets. Bake for 20 to 25 minutes or until set and dry to the touch. Cool cookies on wire racks.