BRIDGE MERINGUE TART

BRIDGE MERINGUE TART 6 egg whites 2 tsp. vanilla 1/2 tsp. cream of tartar Dash of salt 2 c. sugar 6 (3/4 oz.) chocolate coated English toffee bars, chilled and crushed (Skor bars or Heath bars are OK) Dash of salt 2 c. of whipping cream, whipped

Have egg whites at room temperature. Add vanilla, cream of tartar and dash of salt. Beat to soft peaks. Gradually add sugar, beating to very stiff peaks. Cover 2 cookie sheets with plain ungreased paper. Draw a 9 inch circle on each and spread meringue evenly within circles. Bake in very slow oven for 1 hour in a 275 degrees. Turn off heat; let dry in oven (door closed) at least 2 hours. Fold crushed candy and dash of salt into whipped cream.

Spread 1/3 of the whipped cream between the layers and frost the top and sides with the remainder. Chill 8 hours or overnight. Garnish with additional crushed candy.

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