2 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon vanilla
1/4 cup toasted pecans, almonds or walnuts

Beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Fold in chocolate pieces and nuts. Drop meringue batter by rounded teaspoons on a parchment covered cookie sheet. Bake at 300°F. for about 20 minutes or until firm. Remove from pan to wire rack and let cool completely. Makes about 3 dozen cookies.

Variations:
Chocolate: Beat in 1/2 cup chocolate pieces, semisweet chocolate pieces, or Raspberry chocolate pieces.
Coconut: Add 3/4 cup toasted coconut.
Cherries: Add 3/4 cup candied green or red cherries.
Peppermint: Beat in 1/4 teaspoon mint extract or 1/2 peppermint extract and 1 teaspoon vanilla. Add a few drop of red or green food coloring.

APPROXIMATE NUTRIENT CONTENT PER 1 SERVING:
32 calories; 1 gm protein; 1 gm fat; 5 gm carbohydrate; 1 mg calcium; 33 mg sodium.

Recipe and photo source: American Egg Board