Preheat oven to 250°F (120°C).

1. In a large bowl, beat egg whites until soft peaks form; gradually add sugar and salt, beating until mixture is glossy and stiff peaks form. Beat in vanilla. Sift cocoa into bowl; fold into meringue along with pecans.

2. Put mixture in a pastry bag fitted with star tip; pipe small kisses onto prepared baking sheet (alternatively, drop mixture by teaspoonfuls (5 mL) onto baking sheet). Bake for 1 hour or until firm and dry.