Beat egg whites (at room temperature) in a medium mixing bowl until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in breadcrumbs, pecans, and vanilla.
Drop by heaping teaspoonfuls 2 inches apart onto waxed paper-lined cookie sheets. Bake at 350° for 15 minutes. Remove from waxed paper, and cool on wire racks.