Meringue Cookie

4 Egg whites at room temperature
1 c Sugar
1/2 c Chopped walnuts; optional

Beat egg whites until stiff, but not dry. Beat in sugar gradually, 2 tablespoons at a time. continue beating until mixture holds shape. fold in nuts. LIne cookied sheet with wax paper. Drop by teaspoonfuls onto wax paper. Bake at 275 for approximately 1/2 hour or until quite dry but not hard. Cool completely. Store in cookie jar or container to keep fresh.

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