Yield: About 48 Servings, unless making larger cookies
2 large egg whites, at room temperature
2/3 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup semisweet chocolate chips
1/4 cup crushed peppermint sticks (optional)
Preheat oven to 350 F.
Cover a cookie sheet with foil and grease it with butter.
Beat the egg whites until foamy.
Gradually add the sugar and continue beating the egg whites until they hold stiff peaks.
Add salt and vanilla. Blend well.
Stir in pecans, chocolate chips and candy cane pieces, if using.
Drop dough by teaspoonfuls onto the prepared cookie sheet.
Put the cookies in the oven, and then turn the oven off.
Leave the cookies in the oven overnight (keep the door closed so the heat doesn’t escape too quickly) or about 10 hours.