Adapted from Aunt Alice
2 egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
4 ounce package Baker's German Sweet Chocolate, chopped (may substitute 1 cup semi-sweet chocolate chips)
3 tablespoons water
1 teaspoon vanilla
1 cup whipping cream, whipped
Whipping cream, to garnish
Preheat oven to 300º. Lightly grease 8 or 9 inch pie plate and set aside.
Beat egg whites with salt and cream of tartar till foamy. Add 2 tablespoons of sugar at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla.
Spoon in prepared pie plate to form a nest like shell. Bake for 50-55 minutes. Cool.
Melt chocolate with water in microwave till smooth. Cool to room temperature and add vanilla. Fold in whipped cream and spread filling in cooled meringue shell. Let chill at least 2 hours before serving. Top with whipped cream to serve.