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6 Egg Whites
½ teaspoon Salt
½ teaspoon Cream Of Tartar
1 teaspoon Almond, Essence
1½ cup Sugar
½ cup Coconut, Optional
1 pound Chocolate Chips
1 cup Marshmallows, Miniature
2/3 cup Milk, Evaporated
1 cup Cream
Meringue: in large mixer bowl, beat egg whites,salt,cream of tartar and almond extract at high speed until soft peaks form. Gradually add sugar;continue until stiff peaks form. Spread on greased and floured sheets, making 3- 6 inch circles. Bake at 300 for 25 min. Remove from cookie sheets immediatly . Cool on racks.
Stack layers on serving plate. Spreading chocolate filling between each layer on top. Sprinkle with coconut if wanted. Chill 6-8 hours. Filling: in medium saucepan, heat chocolate pieces, marshmallows and milk stirring occasionally until melted. Chill. Beat cream until thick; fold in chocolate mixture.
½ teaspoon Salt
½ teaspoon Cream Of Tartar
1 teaspoon Almond, Essence
1½ cup Sugar
½ cup Coconut, Optional
1 pound Chocolate Chips
1 cup Marshmallows, Miniature
2/3 cup Milk, Evaporated
1 cup Cream
Meringue: in large mixer bowl, beat egg whites,salt,cream of tartar and almond extract at high speed until soft peaks form. Gradually add sugar;continue until stiff peaks form. Spread on greased and floured sheets, making 3- 6 inch circles. Bake at 300 for 25 min. Remove from cookie sheets immediatly . Cool on racks.
Stack layers on serving plate. Spreading chocolate filling between each layer on top. Sprinkle with coconut if wanted. Chill 6-8 hours. Filling: in medium saucepan, heat chocolate pieces, marshmallows and milk stirring occasionally until melted. Chill. Beat cream until thick; fold in chocolate mixture.
