Preheat oven to 275 degrees.
Separate egg whites and let them come up to room temperature. Line baking sheets with parchment papers or brown paper. Spray with Pam.
Beat egg white with cream of tartar, vanilla and salt until they are stiff enough to hold soft peak. Sprinkle in sugar by quarter cups and beating hard after each sprinkling. Sprinkle in flour and mix in at low speed.
Gently fold in chocolate chips and nuts.
Drop little mounds of dough on paper-lined cookie sheet, 20 per sheet.
Bake at 275 degrees for 40 minutes, or until the meringue part of the cookie is hard to the touch.
Set cookie sheet on wire rack.
When completely cool, peel carefully from paper.
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