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2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup semisweet chocolate morsels
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla extract
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1) Preheat oven to 300˚F.
2) Beat egg whites, cream of tartar, and salt at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). With a spatula, gently fold in chocolate morsels, chopped nuts, and vanilla.
3) Drop meringue mixture by teaspoonfuls onto cookie sheets lined with aluminum foil.
4) Bake 20 minutes or until meringues are dry. Cool completely on cookie sheets; carefully peel cookies from foil. Store in an airtight container.
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