Ingredients

  • Whites of 3 eggs
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 3/4 cup chopped pecans
  • 3 circles brown paper cut in 8-inch diameter
  • Filling
  • 2 cups whipping cream
  • 3/4 cup Hershey syrup
  • 1 teaspoon vanilla
  • Shaved Chocolate
  • Directions

    Beat whites of eggs until frothy. Add cream of tartar and beat until stiff peaks form. Gradually add sugar, 1 teaspoon at a time. Beat until peaks form. Fold in pecans. Spread meringue on brown paper circles thinly; shape into flat shell. Bake at 275 degrees for 45 minutes. Turn off oven. Leave in oven 45 minutes. Filling Beet cream until stiff. Fold in Hershey syrup and vanilla. Layer meringue, cream, meringue, cream, meringue, cream. Ice outside with cream mixture and top with shaved chocolate. Freeze and thaw slightly before serving.

    Serves 8 to 10

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