Chocolate Angel Tarts

4 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
2 teaspoons vanilla extract
2 cups whipping or heavy cream, whipped

Beat egg whites and cream of tartar until foamy. Slowly add sugar, beating constantly at high speed until stiff peaks form. Fold in chopped pecans and vanilla.
Spoon into 8 portions on an aluminum foil lined baking sheet. Shape into 5-inch diameter shells with the back of a spoon. Bake for 30 to 40 minutes at 300°F (150°C), turn off oven and let remain in oven with door closed for 1 to 2 hours or until firm and dry. Cool. Peel off the aluminum foil and place on a tray. Melt semi-sweet chocolate chips in a double boiler over hot water. Cool then blend in vanilla. Whip cream until stiff then gently fold in the melted chocolate. Spoon into the meringue shells. Chill for 2 hours. Makes 8 servings.