2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda or Diabetisweet)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup finely chopped chocolate chips (sugar-free)
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.