Directions:

Beat egg whites with cream of tartar until soft peaks form.
Gradually beat in sugar until stiff glossy peaks form.
Fold in pecans, cocoa powder, vanilla and salt.
Spoon into pastry bag fitted with 1/2 inch tip.
Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets.
Bake in 250F oven for about 45 minutes or until outside is firm but inside slightly soft.
Let cool on racks.
Store at room temperature, covered with plastic wrap, for up to 5 days.
Makes about 44 cookies.