Instructions: Preheat the oven to 325 degrees. Roast the walnuts on a baking sheet for 10 to 15 minutes. Set aside.

Beat the egg whites and cream of tartar until soft peaks form when the beater is lifted. (Omit the cream of tartar if a copper bowl is used.) Beat in the sugar and baking powder. Beat until very firm and the beater makes definite patterns in the whites. Fold in the walnuts, salt, oats, and vanilla.

Spray a non-stick sheet pan with nonstick cooking spray containing flour, or use a pan lined with parchment paper and place spoonfuls of the meringue onto the sheet pan, leaving space in between each cookie. Alternatively, you can pipe out the meringue using a decorative tip.

Bake until set and lightly browned, 25 to 30 minutes. Cool completely on a cooling rack.

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