Friday, May 13, 2011

MERINGUE CAKE

8 egg whites
1/8 tsp salt
1 tsp cream of tartar
1 cup sugar
1 small carton frozen whipped topping
6 regular-sized toffee candy bars*

Preheat oven to 325 degrees.

Beat egg whites, salt, and cream of tartar until stiff. Slowly add the sugar while beating well. Beat until all sugar is dissolved, about 10 minutes.

Line a 9 x 13-inch baking pan wit foil. Butter the foil evenly. Pour the meringue into the butter, foil-lined pan. Spread the meringue evenly in the bottom and onto the sides. Bake at 325 degrees until the meringue is a medium brown. Turn off oven and without opening oven door leave meringue in oven for several hours or even overnight to dry.

Remove pan from oven and remove meringue from pan. Peal the foil from the meringue, return meringue to pan and spread the thawed whipped topping in the meringue. Crush the candy bars and sprinkle over the whipped topping.

*Heath-type candy bars.

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