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
Shaved chocolate

Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Add sugar, 1 tablespoon at a time until very stiff peaks form. Fold in pecans. Cover 2 baking sheets with brown paper, draw 8 inch circle on each paper. Divide and spread meringue over each circle, shape into flat shell. Bake at 275 degrees for 45 minutes. Turn off heat, leave meringue in oven with door closed 45 minutes. Whip cream until very stiff, fold in chocolate and vanilla. To assemble spread meringue layer with half of cream mix. Top with second layer; cover with cream mix. Garnish with shaved chocolate. Freeze. Let stand 30 minutes. Serve. Yields 8 to 10 servings.