"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 egg whites 1/8 tsp. salt 2 c. sifted C and H Powdered Sugar 1 tsp. vinegar 1 tsp. vanilla 1 1/2 c. pecan halves or broken pieces
In mixing bowl beat egg whites with salt until soft peaks form; gradually beat in sugar, vinegar, and vanilla and continue beating until very stiff. Fold in pecans. Drop by teaspoonfuls on greased baking sheets. Bake at 300º for 15 to 20 minutes or until firm. (Cookies should remain light colored) Cool on racks.
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