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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“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
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