2 egg whites, room temperature
1/2 tsp. salt
2/3 c. sugar
1 tsp. vanilla extract
1/2 c. chopped nuts, optional
1/2 c. chocolate chips, optional
1/2 c. jelly beans, optional

Using electric beaters or mixer whip egg whites in a clean dry glass or metal bowl, until frothy. Add 1/2 teaspoon salt and beat to soft peaks. Gently add sugar 1 tablespoon at a time, while still beating eggs, until stiff peaks form. Egg whites will be very fluffy and don't slide out of bowl when tipped. GENTLY fold in vanilla extract, nuts, chocolate chips, etc. and spoon onto 2 cookie sheets covered with parchment paper (clean paper bag works great) make sure cookies do not touch. TURN OFF oven and place cookie sheets in overnight in the morning cookies ready to go!