Ingredients
2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda or Diabetisweet)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup finely chopped chocolate chips (sugar-free)
Method
Preheat oven to 350°.
Beat egg whites until foamy. Gradually add sugar substitute
and
continue beating until they hold stiff peaks. Add salt and vanilla. Stir well.
Stir in pecans
and chocolate chips.
Cover cookie sheet with foil and grease with butter or
margarine.
Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave
overnight in
oven with door closed.
