Recipes

Meringue:
6 egg whites
1/2 t. salt
1/2 t. cream of tartar
1 t. almond extract
1-1/2 cup sugar
1/2 cup flaked coconut (optional)
Chocolate filling:
6 oz. Semi sweet chocolate chips
1 cup miniature marshmallows
2/3 cup evaporated milk
1 cup whipping cream

Meringue: In large bowl, beat egg whites, salt, cream of tartar and almond extract until it makes soft peaks. Gradually add sugar until it forms stiff peaks. Make 3 six-inch circles of meringue on foil that has been greased and floured. Put foil on cookie sheets and bake 25 to 30 minutes at 300°. Cool meringue on racks.
Filling: Heat chocolate chips, milk and marshmallows until melted in pan. Cool until chilled in refrigerator. Beat cream until thick. Fold into chocolate mixture.
Assemble: Divide filling into thirds. Spread 1/3 filling over 1 meringue in layers. Sprinkle to with coconut. Chill.