Bridge Meringue Torte - cooking recipe

Ingredients

6 egg whites, room temperature
2 tsp. vanilla
1/2 tsp. cream of tartar
dash of salt
2 c. sugar
6 Heath bars (3/4 oz. each), crushed
dash of salt
2 c. whipping cream, whipped

Preparation

To egg whites, add vanilla, cream of tartar and dash of salt. Beat to soft peaks.
Gradually add sugar, beating to very stiff peaks.
Cover two cookie sheets with parchment paper.
Spread meringue into 9-inch circles on paper.
Bake at 275\u00b0 for 1 hour. Turn off heat; let dry in oven (door closed) for at least 2 hours or overnight.