1 c  Dates,pitted,chopped
1 c  Pecans,dry roasted,chopped
1/2 ts Vanilla
2    Egg whites,at room temp.
1/8 ts Salt
2/3 c  Sugar

1. Combine dates, pecans, and vanilla; mash until a paste is formed. Shape
mixture into 30 3/4″ balls.
2. Beat egg whites and salt until stiff. Gradually beat in sugar, 1
tablespoon at a time, until stiff and glossy. Dip balls into meringue,
covering them completely. Place on a slightly greased cookie sheet and bake
in a preheated slow oven at 250F. for 30 minutes, or until pale golden
brown. Store in an airtight container.