2 egg whites
Dash of salt
3/4 c. sugar
1 tsp. vanilla extract
1 (6 oz.) pkg. semisweet chocolate bits
1 c. chopped pecans

Preheat oven to 350. Beat egg whites at room temperature until foamy. Add salt and gradually add sugar, 1 teaspoon at a time, beating mixture until stiff peaks form. Fold vanilla, chocolate bits and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven and turn off heat immediately. Do not open oven door for at least 8 hours. Carefully remove cookies from foil. Yield about 3 dozen.