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Begin by crushing the 30 Ritz crackers until the largest pieces resemble the size of a fingernail.
Chop the pecans and set them aside.
Preheat your oven to 350°F.
In a mixing bowl, whisk the egg whites until they become foamy.
Incorporate ½ teaspoon of vinegar or cream of tartar and continue to beat the mixture.
Gradually add in 1 cup of sugar while beating until well combined.
Mix in ½ teaspoon of fluff powder and give it one final stir.
Gently fold in the crushed Ritz crackers and the chopped pecans until evenly distributed.
Spread the mixture into an 8-inch square baking pan.
Bake in the preheated oven for 35 to 40 minutes, or until the top is lightly toasted.
While the cake is baking, whip the heavy cream until it forms stiff peaks.
Once the cake is done, serve it topped with the whipped cream.