Preheat oven to 300°. To egg whites, add vanilla, cream of tartar, and 3 drops food coloring. Beat with an electric mixer until soft peaks form. Gradually add sugar, beating on high speed until stiff.
Spoon or pipe egg white mixture into small 1-inch-high mounds with angled tips on greased cookie sheets. Place in preheated oven. After 1 minute, turn oven off; let cookies dry in oven about 1 hour. Let cool, then carefully remove to parchment or wax paper.
Melt chocolate over low heat in small heavy pan, stirring frequently. Dip bottoms of cooled cookies into melted chocolate, then into chopped pecans. Top each meringue with a colored icing dot.
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