3 ea Egg Whites; Large -Whipped
1/4 ts Salt –
1/8 ts Cream Of Tartar –
1 1/3 c Sugar –
1 ts Vanilla Extract –
1 c Potato Chips; Crushed –
1 1/2 oz Unsweetend Chocolate –
1 c Milk –
1 tb Flour; Unbleached –
1/4 ts Salt –
3 ea Egg Yolks; Large,Beat –
-Slight –
1 tb Butter –
1/2 ts Vanilla Extract –
1/2 c Heavy Cream;Sweeten, –
DIRECTIONS
Preheat oven to 300 degrees F. Beat egg whites with salt and cream of
tartar until foamy. Add 1 cup of sugar slowly, and beat until
meringue stands in very stiff peaks (about 10 to 15 minutes). Add
vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet
with unglazed paper (baking parchment or brown paper bag). Spread
meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch
thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan.
Cook and stir over medium heat until chocolate is melted. Beat with
electric mixer until blended. Combine 1/3 cup sugar, flour, and salt.
Add to chocolate mixture slowly, stirring well. Cook and stir until
thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly
to chocolate mixture, blending well. Cook for 3 minutes longer,
stirring constantly. Remove from heat. Stir in butter and vanilla.
Cool to room temperature. Spread cooled chocolate filling on one
meringue, then place second meringue on top. Spread sides with
sweetened whipped cream. Chill until ready to serve, but don’t keep
in refrigerator mor than a few hours, lest the meringues wilt. Serve
with more whipped cream or vanilla ice cream.
Yields
6 servings