Bouncing back by popular demand is a recipe Kristen Keefe gave us. It was published in December but deserves an instant replay. Adam agrees.


6 egg whites (at room temperature)

2 teaspoons vanilla

1/2 teaspoon cream of tartar

dash of salt

2 cups sugar

6 cold Heath bars crushed in blender

2 cups heavy cream whipped and flavored with 1 teaspoon vanilla

Add salt, cream of tartar and vanilla to egg whites. Beat until soft peaks are formed. Gradually add sugar. Beat until sugar is dissolved. Cover two cookie sheets with brown paper and draw 8-inch-diameter circles. Put meringue on circles on paper. Bake at 275 degrees for 1 hour. Turn oven off and let stand in warm oven for 2 hours. Fold crushed candy into cream (reserve some for topping). Frost meringue like a two-layer cake. Sprinkle remainder of candy on top. Chill at least 8 hours. Serves 10.