2 egg whites
1/4 tsp. cream of tartar
Pinch of salt
2/3 c. sugar
1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. chocolate bits
1 c. chopped pecans

Beat egg whites until frothy. Add cream of tartar and salt. Beat about 10 minutes. Add sugar, one tablespoon at a time, beating well after each addition. Add vanilla and almond; fold in chocolate bits and nuts.

Drop by teaspoonful on a cookie sheet lined with foil. Can be close together. They don't spread. Preheat oven to 350 degrees. Put cookies in a TURN OFF HEAT. Leave in oven overnight. DO NOT PEEK! (Do NOT attempt these on a humid day.)