2 large egg whites, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup granulated sugar
Food color (optional)
1 cup pecans, chopped
1 cup semisweet chocolate chips mini or mint chocolate chips

Preheat oven to 275 degrees F. Grease baking sheets.

In a large mixer bowl at high speed, beat egg whites, vanilla extract, cream of tartar and salt until soft peaks form. Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.

By hand, fold in pecans and chocolate chips. Drop by well-rounded teaspoonsful about 1 inch apart on baking sheets. Bake for 20 to 25 minutes or until set and dry to the touch. Cool cookies on baking sheets for 1 minute. Carefully transfer cookies to wire racks to cool.

Store in an airtight container in a cool place.