2 large egg whites
2 tablespoons packed light brown sugar
½ cup granulated sugar
1/8 teaspoon salt
½ teaspoon vanilla
½ cup coarsely chopped pecans
1 teaspoon cornstarch
½ teaspoon white vinegar
Preheat oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper or nonstick foil. Beat the egg whites with an electric mixer until they form stiff peaks when the beaters are lifted. Beat in the brown sugar and granulated sugar a tablespoon at a time. Beat in the salt and vanilla.
Sprinkle with pecans, cornstarch and vinegar over the beaten egg-white mixture. Fold in gently but thoroughly with a rubber spatula.
Using a teaspoon, spoon the batter onto the lined baking sheets (Don’t worry about getting the cookies too close together – they won’t spread much.) Place the baking sheets in the oven. Turn off the oven and leave them in the oven with the door closed for 8-12 hours or overnight. Peel the cookies off the parchment or foil and store in an airtight container.
Source: Pecans, by Kathleen Purvis (A Savor The South Cookbook)