Pecan Meringue Kisses

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place the room-temperature egg white in a clean, dry bowl and beat with an electric mixer until soft peaks form, about 2-3 minutes.

Add salt to the beaten egg white and continue beating until stiff peaks form, approximately 1-2 minutes more.

Gradually fold in the firmly packed brown sugar using a spatula, working gently to preserve the aeration of the meringue.

Fold in the chopped pecans until evenly distributed throughout the meringue mixture.

Drop small spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for gentle spreading.

Bake in the preheated oven for 40-45 minutes until the kisses are light golden and dry on the surface but still tender inside.

Remove from the oven and allow the kisses to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.