2 egg whites
1/8 tsp. salt
1/3 tsp. cream of tartar
1 1/2 cups sifted confectioners' sugar
1/2 tsp. vanilla
1 1/3 cups coarsely chopped pecans

Preheat oven to 275°F.

Beat egg whites until frothy; add salt and cream of tartar. Continue beating until egg whites stand in peaks.

Gradually add sugar, beating well after each addition. Add vanilla; fold in pecans.

Drop by teaspoonfuls onto a well greased baking sheet or on parchment paper.

Bake at 275°F for 20 minutes.