Preheat oven to 200°F.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at low speed until foamy, about 2 minutes. Increase mixer speed to high, and add sugar, 2 tablespoons (24 grams) at a time, until stiff and glossy peaks form, about 6 minutes. Fold in pecans.

Using a pencil, trace a 9-inch circle on a large sheet of parchment paper. On a large baking sheet, place several dots of meringue mixture around edges and in center of pan. Place paper on pan, circle side down, pressing to adhere.

Spoon meringue mixture into center of circle on prepared pan. Using the back of a spatula, spread meringue in an even layer.

Bake until meringue feels dry to the touch and can be lifted from paper, about 1½ hours. Turn oven off, and leave meringue in oven with door closed for 4 hours.