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Instructions:

Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla. Combine cherries and nuts; fold into egg whites. Drop meringue by rounded teaspoonfuls onto greased cookie sheets. Bake at 300ºF.  for 30 minutes or until lightly browned. Cool before removing from pan. Yield: about 8 dozen.