Surprise Meringue Cookies

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¾ cup sugar (white)
1 cup semi-sweet (gluten and dairy free) chocolate chips, or chopped chocolate chunks
¼ cup chopped pecans

Pre-heat oven to 300 degrees. Cover cookie sheets with non-stick foil. In the large bowl of an electric mixer, beat the egg whites, salt, cream of tartar and vanilla until soft peaks form. Slowly add sugar, while still beating. Whip until the mixture is glossy and holds stiff peaks when the beaters are removed. Fold in nuts and chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets (keep them relatively small). Bake approximately 25 minutes, or until firm and slightly browned. Cool a few minutes before removing from cookie sheets and transferring to wire racks. (Approximately 24 cookies)

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