Beat egg whites (at room temperature) in a medium mixing bowl until foamy; add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla and pecans.
Drop by heaping teaspoonfuls 2 inches apart onto waxed paper-lined cookie sheets. Bake at 250° for 55 minutes. Remove from waxed paper, and cool on wire racks.
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