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Preheat oven to
300° F. Adjust oven rack to middle position.
Line cookie sheets with parchment paper.
Beat the egg whites in a large bowl of electric
mixer on high speed until very soft peaks form (them
tip over slightly).
Add cream of tartar, salt, and vanilla and beat
several seconds to combine. Beat in sugar, 1
tablespoon at a time, until
very stiff peaks form. Gently fold in nuts.
Drop rounded teaspoonfuls of batter 1 inch apart
onto prepared baking sheets (use fingers or another
spoon to scrape
mixture off the spoon), then drop another
teaspoonful on top of each one, allowing high peaks
and swirls to form as
you scrape the mixture of the spoon. (Or you may use
a pastry bag with a large star tip to form
meringues.) Reduce the
heat to 250 degrees and bake in batches for 45
minutes or until very pale colored and dry on the
outside but still moist
on the inside.
Makes about 2 dozen cookies
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