6 Egg whites 1/2 c Coconut; optional
1/2 ts Salt 16 oz Semisweet chocolate bits
1/2 ts Cream of tartar 1 c Mini marshmallows
1 ts Almond extract 2/3 c Evaporated milk
1 1/2 c Sugar 1 c Whipping cream
Meringue: In large mixer bowl, beat egg whites,salt,cream of tartar
and almond extract at high speed until soft peaks form. Gradually add
sugar;continue until stiff peaks form. Spread on greased and floured
sheets, making 3- 6 inch circles. Bake at 300 for 25 min. Remove from
cookie sheets immediatly cool on racks. Stack layers on serving plate.
spreading chocolate filling between each layer on top. Sprinkle with
coconut if wanted. Chill 6-8 hours. Filling: In medium saucepan, heat
chocolate pieces, marshmallows and milk stirring occasionally until
melted. Chill. Beat cream until thick; fold in chocolate mixture.
Yields
6 servings
