2 egg whites at room temperature
1/2 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 cup chopped chocolate
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Line two cookie sheets with foil or parchment paper. Beat the egg whites until foamy then add the cream of tartar. Beat the eggs until fluffy and start adding the sugar a few tablespoons at a time. When you have added 1/2 the sugar, add the vanilla. Continue beating and adding sugar. Beat until the meringue is very glossy. Stir in the nuts and chocolate. Drop by tablespoons full. Put the cookie sheets in the hot oven and then turn the oven off. Leave at least 2 hours, but overnight is best. (I left mine for about 8 hours and they were perfect)
These are fairly delicate, so don't let your husband play around with them too much. No, seriously, just store them in an airtight container and they will last for a very long time. If the weather is humid, it may affect the meringues and make them chewy.
Note that if you leave out the chocolate and nuts, they will still be delicious and completely fat free.