4 egg whites
1 1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans

Beat egg whites (at room temperature) until foamy. Add sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla and nuts. Drop by teaspoon 2" apart on waxed paper lined cookie sheets. Bake at 250 degrees for 55 minutes. Remove immediately. Store in air tight containers. Yield" 7 to 8 dozen.