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Ingredients
- 2 egg whites
- 1/2 cup powdered sugar
- 1 tablespoon cocoa
- Dash of salt
- 1/2 cup chopped pecans
Method
- Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form. Gradually sift sugar, cocoa, and salt over surface of egg whites; gently fold into egg whites. Fold in pecans.
- Drop by heaping teaspoonfuls 1 inch apart onto well-greased cookie sheets. Bake at 300° for 35 minutes. Cool slightly on cookie sheets. Gently remove from cookie sheets, and cool completely on wire racks. Store in an airtight container.
