TORTE:

8 egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
2 c. sugar

FILLING:

2 c. heavy cream, whipped
1 pkg. Heath bar candy bars, crushed

TORTE: Beat egg whites until foamy; add cream of tartar and salt, beating until stiff. Add sugar gradually. Spread gently in 2 buttered 9" cake pans with blade scraper or lined with brown paper. Bake in 275 degree oven for 20 minutes, then in 300 degree oven for 40 minutes. Cool thoroughly. Run scraper around edge of pan and turn out on large plate.

FILLING: Fold crushed candy bars into whipped cream; spread over meringue generously. Top with second meringue and frost with remainder of cream. Chill for 12 hours or overnight.