Preheat oven to 185 ° F

Place egg whites in a medium bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips and pecans.

Drop by rounded teaspoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 185 ° F for 3 hours, or until the meringues are dry and can be easily removed from the pan. Remove from oven; allow the chocolate pecan kisses to cool completely.

Carefully remove the cookies from the parchment paper. Store in an airtight container. Yield: 3 dozen.