2. In a large bowl, beategg whites, salt, and cream of tartar at high speed with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
3. Fold in pecans, chocolate morsels, and vanilla extract. Drop batter by teaspoonfuls onto prepared baking sheets. Bake for 25 minutes. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.
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