1 / 8 teaspoon salt
2 / 3 cup powdered sugar
2 / 3 cup semisweet chocolate chips
1 / 3 cup chopped pecans
In a mixing bowl, beat egg whites until foamy. Add salt, then gradually add sugar, one tablespoon at a time, beating until very stiff peaks form. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto lightly greased cookie sheets. Put in a preheated 350-degree oven and turn off heat. Leave overnight. These are best served fresh the next day.