2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sifted granulated sugar
1/2 c. finely chopped pecan meats
1/2 tsp. vanilla
1 pkg. German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. cream, whipped

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating for 10 minutes. Fold in the nuts and 1/2 teaspoon vanilla. Cut waxed paper to fit cookie sheet. Draw 1 (8 inch) circle. Spread mixture inside circle building sides up 1/2 inch. Bake in slow (300 degree) oven 55 minutes. Cool. Remove paper.

Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add 1 teaspoon vanilla. Fold into whipped cream. Pile into meringue shell. Chill 2 hours. Makes 6-8 servings.