- 3 egg whites
- 1/4 t cream of tartar
- 1/2 t vanilla
- 1/4 t salt
- 1 C sugar
- 2 T flour
- 1 C chocolate chips
- 1/2 C chopped pecans
Let egg whies come to room temperature. Use parchment paper on cookie sheets. Spray with Pam and dust lightly with flour.
Beat egg whies with cream of tartar, vanilla and salt until very stiff. Add sugar gradually. Sprinkle in by 1/4 cups and beat hard for 10 seconds after each sprinkling. Sprinkle in flour and mix at low speed or fold in with whisk.
Gently fold in chocolate chips and nuts with a rubber spatula. Drop little mounds on paper/sheet. (20 per sheet)
Bake at 275 degrees for 40 minutes or until meringue is hard to touch.
Cool on paper on wire rack. When completely cool, peel off and store in an airtight container.