6 egg whites 2 tsp. vanilla 1/2 tsp. cream of tartar Pinch salt 2 1/2 c. sugar 1 pt. whipping cream or lg. 16 oz. Cool Whip 6 (3/4 oz. size) Heath candy bars, crushed
Beat egg whites, vanilla, cream of tartar and dash of salt to soft peaks; add 2 cups of sugar. Beat until very stiff.
Draw 2 circles approximately 8-9 inch in diameter on brown grocery bags. Place papers on cookie sheet.
Spread meringue evenly within circles. Bake for 1 hour at 275. Then turn heat off and leave meringue in oven without opening oven door for at least two hours.
Whip cream, adding dash of salt and 1/2 cup of sugar. Reserve 1 tablespoon of crushed candy; fold remaining candy into whipped cream and spread 1/2 of mixture on one meringue circle, place 2nd meringue on top and spread remaining mixture on top and sprinkle reserved candy on top and refrigerate for 8 hours.
Fitness Minutes: (3,950)
243 3/3/11 11:32 A
A long time ago I was given this recipe and have lost it. Its called a "Bridgeport torte meringue" with whipped cream and chocolate toffee bits in it.
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