Preheat and prep the oven. Preheat your oven to 350°F (175°C), then immediately turn it off. Line a baking sheet with parchment paper.

Beat the egg whites. In a clean mixing bowl, beat the egg whites on high until soft peaks form.

Add sugar gradually. Slowly add the sugar, a little at a time, beating well until stiff, glossy peaks form.

Add vanilla and salt. Mix in the vanilla extract and a pinch of salt until just combined.

Fold in chocolate and pecans. Gently fold in the chocolate chips and chopped pecans with a spatula, being careful not to deflate the meringue.

Spoon onto baking sheet. Drop spoonfuls of the meringue mixture onto your prepared baking sheet.

Place in oven and forget them! Place the baking sheet in the preheated-but-turned-off oven. Leave them overnight (or for at least 2 hours) without opening the door.

Remove and enjoy. Once fully cooled and set, remove from oven and store in an airtight container.