6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
2 c. sugar
1 pt. heavy cream
Dash of salt
6 (3/4 oz.) toffee bars, crushed

1. Beat egg whites until frothy, add cream of tartar, salt, and vanilla. Beat to soft peaks. Gradually add sugar, beat until stiff.

2. Cover 2 cookie sheets with brown paper and draw 9 inch circle on each. Spread meringue evenly within circles. Bake at 275 degrees for 1 hour. Turn off heat and allow meringues to dry in oven at least 2 hours.

3. Whip cream, add salt. Reserving 1/4 cup crushed toffee, fold remaining toffee into cream.

4. Spread 1/3 meringue mixture between layers. Frost top and sides with remainder. Sprinkle reserved toffee over top.

5. Chill for 8 hours.

6. To crush toffee - freeze bars. Leave in wrapper and pound gently with hammer.