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Choco Pecan Meringue Kisses

3 egg whites
t. Cream of Tartar
cup sugar
cup finely chopped pecans or walnuts
cup sifted unsweetened cocoa powder
t. vanilla
Pinch of salt


Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with tip. Pipe 1 kisses, about 1 apart, onto lightly greased baking sheets. Bake in preheated 250 oven for about 45 minutes or until outside is firm but inside slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days.