Blend egg whites, sugar, salt, and vanilla in top of double boiler. Place over boiling water; beat with rotary beater until mixture stands in stiff peaks, scraping bottom and sides of pan occasionally with rubber scraper. (Meringue will become lumpy if you don't scrape.) Immediately stir in walnuts and dates (I use cocoa nibs). Drop heaping teaspoonfuls of dough on 2 lightly greased baking sheets. (Place cookies on baking sheets immediately; bake one sheet at a time.) Bake 12-15 minutes or until lightly browned. Remove from baking sheets immediately.