By JULIE WHITE
“Delicious” is all I can say!
- 6 egg whites (room temperature)
- 2 tablespoons vanilla extract
- 1/2 teaspoon cream of tarter (found in the spice rack at grocers)
- 1 1/2 cups sugar
- 12 Heath or Skor bars (crushed)
- Pinch of salt
- 2 cups whipping cream (whipped)
Whip egg whites until stiff. Add vanilla, cream of tarter and salt. Gradually add sugar and whip until well combined.
Place parchment paper on two cookie sheets. (Foil can be used.)
Spread the meringue mixture equally on the two cookie sheets in similar sized circles.
Bake in a preheated, 275-degree oven for one hour.
Turn off oven and allow tortes to dry in oven for two hours with oven door shut.
Fold crushed candy bars (save two crushed bars for topping) into the whipped cream and add a dash of salt.
Spread half of the whipped cream mixture on one of the meringues. Top with second meringue and spread the remaining whipped cream mixture on top like a cake.
Garnish with remaining crushed bars.
Refrigerate a few hours and serve. Serves 12 people easily.
— Have a Joyful, happy holiday season!!
Source: La Mesa Currier