Cinnamon Meringue Shell:

2 egg whites
1/4 tsp. salt
1/2 tsp. vinegar
1/2 c. sugar
1/4 tsp. cinnamon

Cover cookie sheet with parchment paper or foil; draw plate-sized circle in center. Beat egg whites, salt and vinegar until soft peaks form. Blend sugar and cinnamon. Gradually add to egg whites until very stiff peaks form. Spread in circle and mound around edge, making shell form (build up 1 3/4-inches on sides).

Bake at 275°F for 1 hour. Turn off heat and let dry in oven about 2 hours. Peel off. Can make the day before and freeze.

Twin Cream Fillings:

1 (6 oz.) pkg. semi-sweet chocolate chips
2 beaten egg yolks
1/4 c. water
1 c. heavy cream
1/4 c. sugar
1/4 tsp. cinnamon

Melt chocolate. Cool slightly and spread 2 teaspoons over bottom of meringue shell. Add egg yolks and water to remaining chocolate. Chill a SHORT while until mixture thickens a bit. Combine cream, sugar and cinnamon. Whip until stiff and spread HALF of this over chocolate in shell. Fold remainder into chocolate mixture and make another layer of this. Chill serval hours or overnight. May be trimmed with more whipped cream, chocolate shavings or pecan chips.