Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.

In a large mixing bowl, combine the egg whites and cream of tartar and beat until peaks start to form. Gradually beat in the salt and sugar, 1 heaping tablespoon at a time.

Fold in the chopped pecans, crushed crackers and chocolate chips.

Drop batter by heaping tablespoons onto prepared baking sheets.

Bake for 20 minutes, then turn the oven off and let the meringues sit in the closed oven for another 10 to 20 minutes -- 10 minutes for slightly chewy centers and 20 for crisp through-and-through.

Remove from the oven and let cool completely. Peel from the parchment when cool.

If you want, you can drizzle the meringues with melted chocolate. Put the chocolate chips in a decorating bag without a tip. Microwave at 50% power, kneading bag and chips gently every 30 seconds, until chips are completely melted. Snip off tip of bag and squeeze over the cooled cookies.