Raspberry Chocolate Meringue Icebox Cake

Directions

1. 1

   4 lg Egg whites 1/4 ts Cream of tartar 1 1/2 c Sugar 2 3/4 c Heavy cream 6 oz Fine quality bittersweet -chocolate (not unsweetened) 1 1/2 ts

2. 2

   Preheat oven to 250F

3. 3

   Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper

4. 4

   In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks

5. 5

   Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks

6. 6

   Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in

7. 7

   Smooth meringues with a long metal spatula or knife

8. 8

   Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula