Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 2 teaspoons vanilla extract

  3. 1/2 teaspoon cream of tartar

  4. 1-1/2 cups sugar

  5. 1 carton (8 ounces) frozen whipped topping, thawed

  6. 4 Butterfinger candy bars (2.1 ounces each ), coarsely crushed, divided

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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