3 egg whites
1 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. finely chopped nuts

Beat egg whites, salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form. Fold in vanilla and nuts. Spoon into lightly greased glass pan to form a nest like shell, building up on sides of pan. Bake for 50 to 55 minutes at 300 degrees. Cool.

FILLING: Stir 1 bar of German sweet chocolate with 3 tablespoons water in double boiler until melted and mixed. Cool until thickened and then add 1 teaspoon vanilla. Fold in 1 cup whipped cream (whipped stiff). Put this mixture into the meringue and chill 2 hours.