Preheat the oven to 200°F (95°C).
Line two baking sheets with greaseproof paper or other baking paper.
Using an electric mixer, beat the egg whites until soft peaks are beginning to form.
Gradually add the sugar, a bit at a time, and beat until stiff peaks form.
Beat in the vanilla.
Remove the bowl from the mixer, and using a rubber spatula, gently fold in the chocolate chips and the pecan halves.
Using two tablespoons, gently drop tablespoons of batter on to the greaseproof paper.
Bake for 40 to 50 minutes, or until the outsides are no longer sticky and are beginning to turn golden brown.
Turn off the oven and leave the meringues inside for 20 to 25 minutes. Be careful they do not get too brown.
Remove the baking sheets from the oven and allow the meringues to cool a bit before gently peeling them off the greaseproof paper and cooling on a wire rack.
When cool, store in an airtight container at room temperature for up to two days.