Instructions: 1. Combine dates, pecans, and vanilla; mash until a paste is formed. Shape mixture into 30 3/4" balls.

2. Beat egg whites and salt until stiff. Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Dip balls into meringue, covering them completely. Place on a slightly greased cookie sheet and bake in a preheated slow oven at 250F. for 30 minutes, or until pale golden brown. Store in an airtight container.

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