2 egg whites
2/3 Cups sugar
Pinch of salt
1 tsp cream of tartar
1 tsp vanilla
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Beat egg whites until frothy. Slowly add sugar, salt and cream of tartar. Beat at high speed until stiff peaks form.
Add vanilla while continuing to beat until mixed in. Fold in nuts and chocolate chips.
Heat oven to 350°. Drop egg white mixture by teaspoonfuls onto a greased cookie sheet. Place in oven and TURN HEAT OFF. Leave cookies in oven overnight (10 - 12 hours). Store in an air-tight container.