6 egg whites
1/4 tsp. cream of tartar
Dash of salt
2 c. sugar
2 c. whipping cream
4 Heath bars or Almond Roca candies, approx. 1 1/2 c. or other chocolate toffee candy

Beat egg whites and cream of tartar and salt until soft peaks are formed. Add 2 cups sugar, 1 teaspoon at a time. Meringue will get very stiff and glossy looking. Draw a 9 inch circle on 2 pieces of brown paper and place on cookie sheets. Form meringue within the drawn circles to make 2 "layers". Bake in 275 degree oven for 1 hour. Turn oven off and DO NOT OPEN DOOR. Leave in oven 2 more hours or overnight to dry meringue thoroughly.

Place toffee bars (candy) in freezer to have them COLD before crushing them coarsely. Reserve a little for decoration, but fold remainder of crushed candy into whipped cream. Fill both meringues and stack together.

Let stand 7 hours or overnight in refrigerator. (This dessert freezes well.) Cut into cake wedges with sharp knife.