Instructions: Beat egg whites, salt, vanilla and vinegar until stiff, but not dry. Slowly beat in the sugar, 1 tablespoon at a time, on medium speed. Continue beating meringue until sugar dissolves and whites get glossy and forms soft peaks. Fold in the chocolate and nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the preheated 350 degrees oven. Close the door and turn the oven off. Do not open the oven door for 4-5 hours or overnight.

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