6 egg whites
1 3/4 c. sugar

Whip egg whites until foamy, add sugar gradually. Line 2 (13x9) pans with foil. Put 1/2 in each pan and bake 300, 1 hour.

FILLING:

1 1/2 pts. whipped cream
1 pkg. Bits of Brickle

Whip cream and fold in chips. After meringue is cool, remove by running spatula under meringue. Put 1/2 of meringue in one of the 13x9 pans and put 3/4 filling on top. Put other meringue on top of filling. Put rest of filling on top. Top with shaved chocolate. Refrigerate 12 hours.