Preheat oven to a 275°F, creating the perfect environment for what's to come. Prepare your canvas with two baking sheets lined neatly with parchment paper or silicone baking mats. Scatter pecans on one of these sheets, sending them to toast until they becomes a light brown hue, about 5 to 7 minutes. Once perfectly toasted, set them aside to cool, their aroma teasing the air.

In the sanctuary of a clean, grease-free bowl, embark on the task of whipping the egg whites. Begin at a medium pace with your electric mixer until the whites start to froth, like the beginning of a sea foam. Introduce cream of tartar and a hint of salt, then escalate to full speed, watching as soft peaks bravely form. Slowly welcome the dark brown sugar, adding it a tablespoon at a time, until you're left with a glossy, stiff-peaked meringue that gleams with promise. With a final beat, swirl in the vanilla, then fold in the toasted pecans, ensuring each one is enrobed in the sweet meringue mixture.

Armed with a pastry bag fitted with a large star tip, pipe lavish 1-tablespoon mounds of your meringue mixture onto your prepared stages, spacing them as stars in the night sky. Bake these celestial bodies for 30 minutes, then whisper the oven off, leaving them to dream in the warmth for another half hour. Softly, with the patience of a star watcher, transfer them to a cooling rack, allowing them to come back down to earth, cool and crisp.

Mix with different flavors by substituting the pecans with almonds or peanuts, or by replacing vanilla with ½ teaspoon of apple pie spice, each variation a new chapter in your baking journey.