Good Monday Morning. Here is a recipe that is fun to make and good to take to a party.  The best time to make these is on a dry day.  The less humidity the better.  The filling is an adaptation from a cake that I had as a child called Black Forest Cake.  These are smaller treats that are similar.


4 egg whites, at room temperature                        1 cup sugar

1 pinch cream of tartar,  ¼ tsp. salt

1 tsp. vanilla extract

Whip egg whites with good electric beater until foamy. Then add cream of tartar and salt and beat until stiff. Slowly add the sugar and keep beating until fully incorporated. Fold in vanilla with a wooden spoon.

Use a pastry bag and large tip to swirl meringue discs onto parchment lined cookie sheet.

Pipe your meringues onto a tray lined with baking paper. Swirl through with gel food coloring with a toothpick and bake in a preheated oven at 200degree for 2 hours. Leave meringues to cool in the oven. Several hours are best. 

If you like you can make the following filling and fill 2 of them and place them on a tray on their side. 

1 oz. German chocolate, melted

½ cup sugar                                                  3 Tablespoons butter, at room temp

2 egg whites                                      ¼ tsp. salt

1 tsp. vanilla                                      ½ cup chopped pecans or hazelnuts

Beat egg whites over hot but not boiling water, and add ¼ tsp. salt.  Beat until stiff.  Add sugar and continue to beat until very stiff.  Take off fire and stir in remaining ingredients.  May have to refrigerate a little until spreadable consistency.  Fill 2 meringue discs and refrigerate until ready to serve.