2 eggs
2 teaspoons vanilla extract
1 cup margarine, melted
1 teaspoon salt
2 teaspoons lemon juice
1 cup boiling water
1 cup chopped pecans
Beat egg whites until foamy. Mix margarine and salt into egg whites; add boiling water to egg whites. Beat with electric mixer on medium-high speed until mixture is stiff, about 1 minute.
Drop pecans in mixer bowl. Blend pecans with 1/4 cup margarine mixture; pour over cookie. Chill covered at least 3 hours before serving.