These delicacies stay in the oven overnight, but they are not easily forgotten when you taste them.

Ingredients:

2 large egg whites

2⁄3 cup sugar

1 cup chocolate chips, cocoa nibs, or both

1 cup pecans, coarsely chopped

Pinch of salt (optional)

1 teaspoon vanilla extract

30–40 chocolate buds or kisses

Directions:

Preheat the oven to 350 degrees.

Line 2 or 3 baking sheets with parchment paper or aluminum foil.

Beat the egg whites until foamy.

Gradually add the sugar and beat until stiff.

Gently fold in the chocolate chips and/or cocoa nibs, and nuts.

Add the salt and vanilla. Drop teaspoonfuls onto the prepared baking sheets.

Cap each cookie with a chocolate bud or kiss.

Place the pans in the oven; after about 1 minute turn off the heat.

Leave in the oven for several hours or overnight.

Carefully peel the cookies off the paper or foil using a spatula.

Quantity: About 35 cookies