| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 6 | Egg whites | |
| 1/2 | ts | Salt |
| 1/2 | ts | Cream of tartar |
| 1 | ts | Almond extract |
| 1 1/2 | c | Sugar |
| Coconut | ||
| 1 | pk | (6-oz) semi-sweet chocolate pieces |
| 1 | c | Miniature marshmallows |
| 2/3 | c | Evaporated milk |
| 1 | c | Whipping cream |
INSTRUCTIONS
CHOCOLATE FILLING Beat egg whites, salt, cream of tartar, almond extract & sugar until stiff peaks form. Spread meringue on greased & floured cookie sheets, making three 6-inch circles. To make circles, pour stiff meringue with large spoon-ladle & shape with back of spoon. Bake at 300 for 25-30 minutes until lightly browned. Remove from cookie sheets immediately & cool. To prepare filling, cook chocolate, marshmallows & milk, stirring occasionally, until all is melted. Beat cream until thick & fold into chocolate mixture. Stack meringue layers on serving plate & spread chocolate filling between each layer & on top. Sprinkle with coconut & chill overnight. MRS DANIEL R. (MARY LOU) NICHOLS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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