1/4 tsp. cream of tartar
3 egg whites
1/4 tsp. salt
3/4 c. Dixie crystals sugar
1 c. chopped pecans

Preheat oven to 250 degrees. Add cream of tartar to egg whites and beat until foamy. Add salt and continue beating until soft peaks form. Add sugar gradually, beating constantly, until very stiff peaks form. Fold in chopped nuts.

Drop meringue in 6 to 12 mounds as desired onto heavy brown paper or aluminum foil on baking sheet. Using the back of a spoon, form a hollow in the center of each mound. Bake 1 hour. Turn off heat and let meringue cool in oven, 1 to 1 1/2 hours.

NOTE: Serve with ice cream or a cooled pudding.