3 egg whites
½ t cream of tartar
¾ c sugar
¾ c chopped pecans
2 c heavy cream
¾ c chocolate syrup
1 tsp vanilla
Heat oven to 275.
Beat egg whites until frothy. Add ½ t cream of tartar and beat until soft peaks form. Add sugar, one tablespoon at a time, and continue beating until very stiff peaks form. Fold in chopped pecans.
Cover 2 baking sheets with parchment paper. Using an 8” plate, draw a circle onto each paper. Divide and spread meringue over each circle, shaping into flat shells.
Bake for 45 minutes. Without opening oven door, turn oven off and do not remove meringues for another 45 minutes. Then remove and cool.
When ready to assemble, beat cream until very stiff. Fold in syrup and vanilla. Spread 1 meringue layer with half of the chocolate cream. Add second meringue and cover top with remaining cream mixture. You can make swirly designs in the top cream layer with a fork and/or decorate with chocolate shavings or pecans.
Freeze at least six hours.
Remove from the freezer 5-10 minutes before serving.
Notes: This is a recipe I got while living in New Jersey and working at Arthur Andersen. One of my bosses bought a Junior League Cookbook from any city he visited on business, and this was in one of them, although I forget from which city. It is easy (as is anything I make!) and can be made ahead, and has always been a big hit.