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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is one of those Where did you get this recipe? creations! It's simple to make ahead, so it's perfect for having on hand for a large gathering. This is a wonderful finish to a holiday meal or when guests drop by. Ingredients:
6 egg whites |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
1-1/2 cups sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
4 butterfinger candy bars (2.1 ounces each), coarsely crushed, divided |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw a 10-in. circle on each of two sheets of parchment paper. Place each sheet, pencil mark down, on a baking sheet or pizza pan; set aside.
2. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
3. Spread into 10-in. circles on prepared pans. Bake at 225° for 50-60 minutes or until set and lightly browned. Turn oven off; leave meringues in oven for 1 to 1-1/4 hours.
4. Just before serving, place whipped topping in a large bowl; fold in three candy bars. Place one meringue layer on a serving plate; top with half of topping mixture. Repeat layers. Sprinkle with remaining candy bar. Yield: 12 servings.
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