Makes 60 cookies
1 cup chopped pecans
8 large egg whites, 1 liquid cup or 8.5 ounces
1 tsp. cream of tartar
1 cup + 2 Tbsp. (8 ounces) superfine sugar - see below
2 cups (8 ounces) icing sugar
1/2 tsp. vanilla extract
1 1/2 cups chocolate chips
Heat oven to 350F. Put pecan pieces on a baking sheet and toast for 10-15 minutes, remove and cool. Adjust oven to 200F.
If you don't have superfine sugar, put regular white sugar into the bowl of a food processor and process for 2 minutes until extra fine. Line 3 baking sheets with parchment paper.
Add egg whites to the bowl of a stand mixer, fitted with a wire whip. Beat on medium speed until foamy. With mixer running, add cream of tartar and 1 Tbsp. of superfine sugar slowly. Beat until soft peaks form. Increase speed to high, slowly add 2 Tbsp. of superfine sugar and beat until stiff peaks form. Slowly add the remaining sugar and beat until all the sugar is incorporated and meringue is stiff and shiny.
Sift the icing sugar over the meringue, add the vanilla, and add the pecans and chocolate chips. Fold into until combined.
Drop or pipe cookies onto prepared cookie sheets. Bake at 200F for 1 hour. Then turn off the oven. Turn the interior light of the oven on and leave overnight. Cookies will be ready to eat in the morning.