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3 large egg whites
1 c. sugar
1 tsp. vanilla
1 tsp. vinegar
1 tsp. water
pinch of salt
6 oz. semi-sweet chocolate
1 c. whipping cream
1 tsp. vanilla
1 tsp. instant coffee
1 c. chopped walnuts

Beat egg whites until stiff, adding salt, sugar, vanil-
la, vinegar gradually while beating. Spread 2 squares of
meringue on 6 x 9-inch pieces of brown paper. Bake at 275 degrees for
one hour or longer. When done it will lift off paper easily,
bake at lowest level in oven. Melt chocolate chips in double
boiler. Remove from heat and add enough cold water gradually
to make chocolate drop off end of spoon. Whip cream, add 1
teaspoon vanilla and instant coffee. Spread half of chocolate
mixture on meringue; then spread a layer of half the cream
mixture; sprinkle with 1/2 cup chopped nuts. Stack second
meringue on top and repeat layers. Chill at least 8 hours.

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