Preheat oven to 325F. Line two baking sheets with parchment paper.

Put egg whites in a large mixing bowl. Beat to stiff peaks; set aside.

In another mixing bowl, whisk together powdered sugar, cocoa powder, and salt until no lumps remain. Stir in chocolate and pecans.

Gently fold in the beaten egg whites until completely combined.

Drop ¼ cupfuls onto the prepared baking sheets, 3 inches apart.

Bake for 20 - 25 minutes, until the tops are dry and crackled, rotating the baking sheets halfway through. Transfer the sheets to to a wire rack to cool. Cool completely before serving.