Preheat oven to 350°. Beat egg whites (at room temperature) in a large mixing bowl until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla, chocolate morsels, and pecans.
Drop by heaping teaspoonfuls 2 inches apart onto aluminum foil-lined cookie sheets. Place in oven, and immediately turn off heat. Do not open oven door for at least 12 hours. Gently remove cookies from aluminum foil, and store in an airtight container.