Whites from 9 lg. eggs
1 tsp. vanilla
1 tsp. distilled white vinegar
1 3/4 c. confectioners' sugar
1 pt. (2 c.) whipping cream
4 Heath bars (1 c.), chopped fine
Garnish: 5 additional toffee bars (3 cut into triangles, 2 chopped coarsely)

Heat oven to 275 degrees. Grease well 2 (9 inch) round layer cake pans. In large bowl, beat egg whites with electric 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 prepared pans. Bake 1 hour at 275 degrees. 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 a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.) Put 1/2 the cream in a separate bowl. Fold the chopped toffee bars into one portion.

To assemble, remove one meringue layer from pan to 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. Makes 12 servings.

NOTE: Cake should be assembled as soon as meringues come out of the oven. It may all be done the day before serving though.