Preheat oven to 350 degrees. Line baking sheets with foil, dull side up
In an electric mixer, beat egg whites 1 minute. Gradually beat in sugar until incorporated and egg whites are whipped to stiff peaks.
On lowest speed of mixer, fold in cream of tartar, and vanilla. Fold in pecans and chocolate chips by hand.
Drop meringue mixture 1 Tablespoon at a time on lined baking sheets. Turn off the oven and place baking sheets in heated oven. Let cookies remain 8 hours without opening oven door
Cookies can be stored in airtight container for several days
Recipe submitted by Ben on 7/6/98