1/2 lb. blanced almonds
1/2 lb. walnuts
1/2 lb. pecans (or you can substitute nuts of your choice)
1/2 c. butter
2 egg whites
Pinch of salt
Pinch of cream of tartar

Spread melted butter on a cookie sheet. Beat egg whites until stiff. Gradually adding sugar, salt and cream of tartar. Fold nuts into the merengue and spread on the cookie sheet. Bake in slow oven (325 degrees) for 30 minutes, turn every 10 minutes.