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Choco Pecan Meringue Kisses

3 egg whites
¼ t. Cream of Tartar
¾ cup sugar
½ cup finely chopped pecans or walnuts
¼ cup sifted unsweetened cocoa powder
½ t. vanilla
Pinch of salt

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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 ½” tip. Pipe 1” kisses, about 1½” apart, onto lightly greased baking sheets. Bake in preheated 250º 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.