4 egg whites
1 1/2 cups sugar
1 tsp vanilla extract
1 cup chopped pecans

Beat egg whites (at room temperature) in a medium mixing bowl until foamy, add sugar, 2 Tbsp at a time, beating until stiff peaks form. Fold in vanilla and pecans. Drop mixture by heaping teaspoonfuls, 2 inches apart onto waxed paper lined cookie sheets.

Bake at 250°F for 55 minutes. Remove from waxed paper and cool on wire racks. Store immediately in an airtight container.

Yields about 8 dozen.