2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1 c. semi-sweet chocolate morsels
1/2 c. chopped pecan or walnuts
1/2 tsp. vanilla extract

Beat egg whites (at room temperature), cream of tartar and salt at high speed of an electric mixer 1 minute. Gradually, add sugar, 1-2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (about 2-4 minutes). Stir in chocolate chips, chopped nuts and vanilla.

Drop meringue mixture by teaspoonfuls onto cookie sheets lined with aluminum foil. Bake at 300 degrees for 25 minutes or until dry. Cook completely on cookie sheets; carefully peel cookies from foil. Makes 5 dozen. Store tightly covered.