Using an electric mixer with a whisk attachment, whip the egg whites and vanilla on medium-high speed until soft peaks begin to form.

Combine the brown sugar, cinnamon, and salt. While continuing to mix the egg whites, gradually add the sugar mixture (about 1-2 teaspoons at a time).

Continue mixing until the mixture is smooth and stiff peaks form. This will take several minutes.

Gently fold in the pecans.

Using about 2 teaspoons of the mixture at a time, drop the cookies onto the prepared pans, leaving about 2 inches between the cookies. Alternately, you can use a piping bag with a wide tip for more uniform cookies.

Bake 35 to 40 minutes, or until the tops appear dry and do not give when tapped. You can also carefully use a small spatula or a knife to slide underneath the cookies to check that they will release easily from the lining.

Cool the cookies on the pan for 10 to 15 minutes. Then gently remove the cookies from the pans and allow to cool completely. Store in an airtight container.