2 egg whites
3/4 c. firmly packed brown sugar
1 tbsp. vanilla
Pinch of salt
2 c. pecan halves

Beat egg whites (at room temperature) until stiff peaks form. Gradually add sugar, beating until well blended. Fold remaining ingredients into meringue.

Drop by rounded teaspoons onto greased cookie sheets. Bake at 250 degrees for 30 minutes. Remove from sheet to wire racks to cool. Yields 6-7 dozen.