Meringue Shell:2 egg whites1/4 teaspoon salt1/4 teaspoon cream of tartar1/2 Cup sugar1/2 teaspoon vanilla1/2 Cup finely choppedd pecansChocolate Cream Mixture:1 bar (4oz) Bakerâ•’s German Sweet Chocolat3 Tablespoons water1 teaspoon vanilla1 Cu
Beat egg whites with salt and cream of tartar until foamy. Add sugar 2 Tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla and pecans. Spoon into lightly-greased 8-inch pie pan to form a nest-like
Source: The Andover Cookbook, page 196
