Whites from 9 lg. eggs
1 tsp. vanilla
1 tsp. distilled white vinegar
1 3/4 c. confectioners' sugar
1 pt. whipping cream
9 Heath bars (4 chopped fine, 3 cut into triangles & 2 chopped coarse)

Heat oven to 275 degrees. Grease 2 (9 inch) round cake pans. Beat egg whites in a large bowl with mixer until soft peaks form when beaters are lifted. Beat in vanilla and vinegar until well blended. Gradually add sugar, beating constantly until peaks are stiff and glossy. Spread evenly in pans and bake 1 hour. Layers will be puffed and golden. Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.

Whip cream in medium bowl until soft peaks from when beaters are lifted. Put half of the cream in a separate bowl. Fold the 4 chopped Heath bars into one portion.

To Assemble: Remove 1 meringue layer from pan onto serving plate. Spread with candy mixture. Remove other meringue layer and place on top. Spread with plain whipped cream. Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces. Refrigerate 8 hours or overnight.