3 egg whites at room temp.
1 tsp. vanilla extract
1/4 tsp. cream of tartar
1 c. sugar, sifted

Combine egg whites, vanilla and cream of tartar. Beat until frothy. Gradually add sugar, 1 tablespoon at a time, until glossy and stiff peaks form. Do not under beat. Drop meringue by 1/3 cup fulls onto well greased cookie sheets. Shape meringues into 3 1/2 inch circles, then shape meringues into a shell using back side of spoon making about 1 inch high. Bake at 275 degrees for 1 hour. Turn off oven, leave meringue in oven with door closed 1 hour for crisper meringue. Fill with Chocolate Fluff Filling.

CHOCOLATE FLUFF FILLING:

3/4 c. butter, softened
1 c. sugar
4 eggs
2 tsp. vanilla extract
4 (1 oz.) sq. unsweetened chocolate, melted

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and chocolate, blending well. Chill (may be made ahead and frozen). Yield: 3 to 4 cups.