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Cinnamon Meringue Shell:

2 egg whites
1/4 tsp. salt
1/2 tsp. vinegar
1/2 c. sugar
1/4 tsp. cinnamon

Cover a cookie sheet with piece of heavy brown paper;
draw an 8-inch circle in the center. Beat egg whites, salt and
vinegar until soft peaks form. Blend sugar, cinnamon; gradu-
ally add to egg whites, beating until very stiff peaks form and
all sugar has dissolved. Spread within circle, making the
bottom 1/2-inch thick and mounding around the edge making it
1 3/4-inch high. For trim, form ridges on outside with the
back of a teaspoon. Bake in a very slow oven (275 degrees) for 1
hour. Turn off heat and let dry in oven (keep the door closed)
about 2 hours. Peel off paper.

Twin Cream Filling For Shell:
1 (6 oz.) pkg. (1 c.)
semi-sweet chocolate pieces
2 beaten egg yolks
1/4 c. water
1 c. heavy cream (whipping
1/4 c. sugar
1/4 tsp. cinnamon
Melt chocolate over hot (not boiling) water. Cool
slightly then spread 2 tablespoons of the chocolate over bottom
of cooled meringue shell. To the remaining chocolate, add egg
yolks, water and blend. Chill until mixture is thick. Combine
cream, sugar and cinnamon and whip until stiff. Spread 1/2
over chocolate in shell; fold remainder into chocolate mixture
and spread on top. Chill several hours or overnight. Trim
with whipped cream and whole pecans. Makes 8 to 10 servings.
Very rich and delicious.

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