Ingredients
6 egg whites
2 teaspoons vanilla
½ teaspoon cream of tartar
Dash salt
2 cups sugar
6 ¾-ounce English toffee bars, chilled and crushed
Dash salt
2 cups whipping cream, whipped
Directions
Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt; beat to soft peaks. Gradually add sugar, beating to very stiff peaks. Cover 2 cooky sheets with plain ungreased paper. Draw a 9-inch circle on each and spread meringue evenly within circles. Bake in very slow oven (275*) 1 hour. Turn off heat; let dry in oven (door closed) at least 2 hours. Fold crushed candy and dash salt into whipped cream. Spread ⅓ of the whipped cream between layers; frost top and sides with remainder. Chill 8 hours or overnight. Garnish with additional crushed candy.
Makes 16 servings