1 egg white
1/3 c. sugar
1/2 c. minature semisweet chocolate ships
1/2 c. chopped pecans
Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Fold in the chocolate chips and pecans.
Drop by rounded teaspoonfuls 2 in apart onto parchment paper lined baking sheets. Bake at 250 for 40-45 minutes or until firm to the tough. Turn oven off and let cookies dry in the oven for 1 1/2 hours.
Carefully remove cookies from the parchment paper. Store in an airtight container.
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