1. In a large bowl, beat egg whites until soft peaks form; gradually add sugar and salt, beating until mixture is glossy and stiff peaks form. Beat in vanilla. Sift cocoa into bowl; fold into meringue along with pecans.
2. Put mixture in a pastry bag fitted with star tip; pipe small kisses onto prepared baking sheet (alternatively, drop mixture by teaspoonfuls (5 mL) onto baking sheet). Bake for 1 hour or until firm and dry.
It’s easier to separate eggs when they’re cold, but egg whites beat to a greater volume when at room temperature.
Babrb’s Nutrition: The leavening (“lightening”) agent in these cookies is the air trapped in the meringue (egg whites beaten with sugar).