Lightly roast pecans for 8-10 minutes at 250°F. Set aside to cool. Preheat oven to 300°F.

Mix egg whites with electric mixer until soft peaks form. Slowly add the erythritol and stevia to the egg whites with mixer on medium-high. Continue to whip the egg whites and sweeteners for a few minutes. Then, add the vinegar to the bowl. Increase speed to high and whip until egg whites form stiff peaks.

Chop pecans and fold into egg white mixture. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a non-stick silicon mat.

Put the cookie sheets in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be done – crisp on the outside, light and airy on the inside. If they are a little chewy on the inside in the morning, let them dry out for a few more hours until crisp.