3 lg Egg whites
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 lf Egg yolks; beat slight
1 tb Butter
1/2 ts Vanilla extract
1/2 c Heavy cream; sweeten, whipped
Preheat oven to 300 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" in diameter and about 3/4"
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 more than a
few hours, lest the meringues wilt. Serve with more whipped cream
or vanilla ice cream.
