First preheat oven to 350 before you even start:

1. 4 egg whites: One of the secrets of beating egg whites into a fluffy, stiff meringue is to make sure that there is nothing greasy touching the beaters or bowls or anything the egg whites will touch. Also, make sure you do not get any yolk in with the whites. Beat the egg whites fast until they form firm peaks. While beating add
 
2. 1 1/3 cups of sugar

3. Then still while beating add 2 teaspoons of vanilla.

4. Beat until stiff peaks

5. By hand, fold in gently:
a. 12 oz chocolate chips
b. 2 cups of chopped nuts, any kind you like
c. 1 cups of chopped cherries or raisins
d. OR any of the above combination OR maybe just one of the above. Totally up to you. The original recipe only calls for chocolate chips and nuts. I liked adding the chopped cherries.

6. Spoon onto UNGREASED cookie sheets

7. TURN OVEN OFF!!!!

8. Leave them in the oven for at least 6 hours or overnight. Do Not open the oven
YUM!