3 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
3/4 c. chopped pecans
2 c. heavy cream
3/4 c. chocolate syrup
1 tsp. vanilla
Chocolate shavings
Pecan halves

Preheat oven to 275 degrees.

Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, one tablespoon at a time, and continue beating until very stiff peaks form. Fold in chopped pecans.

Cover two baking sheets with brown paper. Using an 8 inch plate, draw a circle on each paper. Divide and spread meringue over each circle. Shaping into flat shells.

Bake for 45 minutes; without opening oven door, turn oven off and DO NOT remove meringues for another 45 minutes. Remove and cool.

When ready to assemble, beat cream until very stiff. Fold in syrup and vanilla. Spread one meringue layer with 1/2 of chocolate cream. Add second meringue and cover top with remaining cream mixture. Decorate with chocolate shavings and pecan halves. Freeze at least 6 hours.