Meringue Torte

Directions

1. Beat 3 egg whites until frothy (not dry). Keep beating slowly while folding in 1 cup sugar.
2. Slowly add ⅛ tsp salt, ½ tsp water and tsp vinegar.
3. Place brown paper on cookie sheet; spread mix over. Bake at 275° for 1 hour.
4. Melt 4 oz. of Baker’s semi-sweet chocolate and immediately drip over meringue when taken out of the oven. Spread thinly, let cool. When cold, cut exactly in half.
5. Whip 1 cup heavy cream, add 1 tsp vanilla, 1 tbsp. confectioners sugar and 1½ tsps. powdered coffee.
6. Spread ½ on each half meringue and put one on top of the other. Spread with the remaining whipped cream.
7. Sprinkle with shaved Brazil nuts and chill for 24 hours.