Gluten Free Date-Nut Kisses, a semi-fragile meringue type cookies

This cookie is more like a traditional meringue cookie that powders in your mouth, while the previous caramel-pecan cookie is more chewy. I had to hand chop the dates because they were too sticky for my processor. I changed the cooking method from the one on p.293 of Bette Hagman's "The GF Gourmet Makes Dessert"

10-15", 300F, 2 oiled cookie sheets.

Beat on high to make stiff peaks

• 2 Tbs. Just Whites
• 6 Tbs. water
• 1/8 tsp. salt

Slowly add while beating

• 1 cup sugar

Fold in

• 1/2 cup chopped dates
• 1/2 cup chopped pecans

Drop by spoonfuls onto cookie sheets & bake. Then let sit several hours before removing from sheets.