| 1 | Line baking sheets with brown paper. |
| 2 | Beat egg whites with cream of tartar until soft peaks form. |
| 3 | Add sugar gradually, then vanilla; beat until stiff peaks form. |
| 4 | Fold in pecans and rice cereal. |
| 5 | Drop 1 tbsp batter at a time 2 inches apart onto prepared baking hseets. |
| 6 | Bake in a 325°F oven for 20 minute or until firm. |
| 7 | Turn off oven and leave cookies in for ?hour longer to dry. |
| 8 | Remove from the oven and cool. |
| 9 | Peel cookies from paper when cooled. |
| 10 | Makes 18 cookies. |
