Beat egg white (at room temperature) in a medium mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in vanilla and pecans.
Drop by heaping teaspoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 225° for 1 1/2 hours. Turn oven off; cool cookies in oven at least 1 hour. (Do not open oven door.) Remove from cookie sheets, and serve immediately, or store in airtight containers.
Oxmoor House Homestyle Recipes
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