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Meringue Dessert Base

6 egg whites
1/4 tsp salt
2 cup sugar
1 tsp vanilla
1 Tbsp vinegar

Beat egg whites until stiff, adding 1 cup sugar gradually while
beating. Add Vanilla, and add a second cup of Sugar while beating,
alternating 1 Tbsp Sugar with 1/2 tsp Vinegar, and so on, until 1
Tbsp Vinegar is used. Pile into greased and lightly floured pie
plate, building center into a dome. Bake 1 1/2 hours at 275,
followed by 1/2 hour at 300. Cool well, but do not refrigerate.


Meringue Dessert

Fill a pie pan (heaping) with meringue, bake, let it cool, and pull
the top off in large pieces. There will be a large cavity in the
middle. The bottom and the top were crunchy meringue, while there
was a layer on the bottom that was gooey -- like the topping of a
Lemon Meringue pie. A bittersweet chocolate sauce was poured on
the sticky bottom (left when the not-quite-baked inside collapsed),
and vanilla ice cream went in next, followed by strawberries, and
then the top was replaced, piece by piece.

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