1

Beat egg whites with a pinch of cream of tartar and pinch of salt till stiff. Gradually fold in sugar with spoon. Bake in 2 round 9" cake pans (greased) at 250° for 45 minutes. Cool on wired rack.

2

Whip 1/2 pint whipping cream.

3

Remove cooled meringue from pans. Frost bottom layer with whipped cream and sprinkle with 3 crushed Heath candy bars. Add second layer. Frost with remaining whipped cream as you would a layer cake. Top with 3 more crushed Heath bars. Cover with cake cover and refrigerate at least 12 hours.