2/3 c. sugar
pinch of salt
1 t. vanilla
1 c. chocolate chips or butterscotch chips
1 c. chopped pecans, optional
Beat egg whites to peak. Gradually add sugar and continue beating until stiff. Add salt and vanilla. Mix well. Fold in nuts and chips. Preheat oven to 350 degrees. Drop by teaspoonfuls onto lightly greased cookie sheet. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight, or at least 8 hours. Makes about 25 cookies.
*Egg whites will not peak if it has been raining or of it is humid outside. UPDATE: I heard today (3/25/16) that if you added cornstarch to the meringue it would absorb the moisture on a rainy or humid day :)
**Notice I said these were Memaw's cookies---I have never been able to make them, as I can't make meringue either :( ...UPDATE: I finally made these cookies and they turned out just like mom's!! The secret to making meringue is to beat the egg whites on the highest setting until they peak. (about 5 minutes) Another tip is to chill the beaters and the bowl for 15 minutes before using.
Pictures are: after peaking, stirring in chips; on cookie sheet, ready for oven; and after waiting 8 hrs--YUM!
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