Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Egg whites; unbeaten |
| ¼ teaspoon | Salt |
| ½ teaspoon | Vanilla extract |
| ½ teaspoon | Vinegar |
| ½ cup | Sugar |
| 1 cup | Semisweet chocolate chips; melted, cooled |
| ¾ cup | Walnuts; chopped |
Beat egg whites, salt, vanilla and vinegar until stiff, but not dry. Slowly beat in the sugar, 1 tablespoon at a time, on medium speed. Continue beating meringue until sugar dissolves and whites get glossy and forms soft peaks. Fold in the chocolate and nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the preheated 350 degrees oven. Close the door and turn the oven off. Do not open the oven door for 4-5 hours or overnight.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997