1 cup (100 g) whole pecans, preferably lightly roasted for 8-10 min at 250°F (120°C)
3 egg whites
Pinch salt
3/4 cup (150 g) sugar
1 teaspoon vinegar


1.Preheat oven to 300°F (150°C)
2.Break pecans into small pieces: Place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside.
3.Beat the egg whites to soft peaks: Put egg whites into a spotlessly clean standup mixer bowl. Add the salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.
4.Slowly add sugar as you continue whipping: Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.
5.Fold in pecan pieces: Using a rubber spatula, gently fold in the pecan pieces.
6.Drop by teaspoons onto a cookie sheets: that have been lined with parchment paper or a silicone mat.
7.Bake: Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready they'll be crisp on the outside, and light and airy on the inside. If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.

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