Choco-Nut Meringues

• 2 large egg whites (at room temperature)
• 1 tsp. vanilla extract
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 2/3 c. sugar
• food color (optional)
• 1 c. chopped pecans
• 1 c. mini semi-sweet or mint chocolate chips

1. Preheat oven to 275u0b0.
2. Grease baking sheets; set aside.
3. In a large mixer bowl at high speed, beat the egg whites, vanilla, cream of tartar and salt until soft peaks form.
4. Add sugar and, if desired, a few drops of food color.
5. Beat until very stiff and glossy and sugar is almost dissolved.
6. By hand, fold in pecans and chips.
7. Drop by well rounded teaspoonfuls about 1 inch apart onto baking sheets.
8. Bake for 20 to 25 minutes, or until set and dry to the touch.
9. Cool cookies on baking sheets for 1 minute.
10. Carefully transfer cookies to wire racks to cool.
11. Store loosely covered. Makes about 5 dozen.

egg whites, vanilla extract, cream of tartar, salt, sugar, food color, pecans, semisweet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595910 (may not work)