Toffee Meringue Torte - cooking recipe

Ingredients

6 egg whites
2 tsp. vanilla
1/2 tsp. cream of tartar
dash of salt
2 c. sugar
6 oz. or more crushed toffee (Heath) bars
2 c. heavy cream, whipped

Preparation

Have egg whites at room temperature.
Add vanilla, cream of tartar and salt.
Beat to soft peaks.
Gradually add sugar; beat to stiff peaks.
Cut 2 (9-inch) circles of brown paper; place on cookie sheets.
Cover each with half meringue mixture.
Bake at 275\u00b0 for 1 hour; let cool in oven.
(Can tint for holidays.) Combine whipped cream and crushed toffee bars.
Spread half between meringue layers and half on top.
Chill in refrigerator for at least 8 hours.
Serves 10.
A heavenly dessert!