6 egg whites
2 tsp. vanilla
1/2 tsp. cream of tartar
Dash salt
2 c. sugar
6 3/4 oz. chocolate coated English toffee bars, chilled and crushed
Dash salt
2 c. heavy cream, whipped

(Heath's preferably). Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt; beat to soft peaks. Gradually add sugar, beating to very stiff peaks. Cover 2 cooky sheets with plain ungreased paper. Draw a 9-inch circle on each and spread meringue evenly within circles. Bake at 275 degrees for 1 hour.

Turn off heat; let dry in oven (door closed) at least 2 hours. Fold crushed candy and dash salt into whipped cream. Spread 1/3 of the whipped cream between the layers; frost top and sides with remainder. Chill 8 hours or overnight. Garnish with additional crushed candy. Makes 10-12 servings.