Source: dLIfe

Almonds and a hint of vanilla make a light delicious cookie.

Servings

3 egg whites
0.12 tsp salt
1 cup sugar
1 tsp vanilla extract
0.5 cup whole almonds , toasted and finely chopped
1 cooking spray

1 Spray 2 baking sheets with nonstick cooking spray and preheat oven to 250 degrees F.
2 Beat egg whites with an electric mixer in a medium bowl until soft peaks form. Add in the salt; gradually beat in the sugar, then the vanilla. Continue to beat until the egg whites are stiff but not dry. Gently fold in the almonds.
3 Drop the batter one teaspoonful at a time onto the baking sheets; lift the spoon as you drop to create a peak in the center. Work quickly so batter does not spread.
4 Bake until the cookies are lightly browned and hard to the touch on top, about 20-30 minutes. Gently remove cookies from baking sheets and place on a wire rack to cool.

Replace the almonds with any nut like pecans, walnuts, or pistachios.