3 egg whites
1/4 teaspoon lemon juice
1/2 teaspoon vanilla extract (kosher for Passover), optional
1 cup sugar
Chocolate filling (recipe follows)
Beat egg whites until frothy. Add lemon juice and vanilla. Beat in sugar 2 tablespoons at a time until all sugar is incorporated. Rub margarine liberally on both inside bottom and sides of pie plate. Put mixture into plate. Spread around plate with back of a tablespoon to create a nest by pushing sides up to create ring. Bake in preheated 275-degree oven for 40 minutes. Remove from oven and cool completely. Prepare filling and refrigerate.
6 ounces chocolate chips
1 cup whipping cream
2 tablespoons strong coffee
Chocolate shavings for decoration
Melt chocolate with coffee in double boiler or microwave. Mix well. Cool 3 to 5 minutes. Whip cream not too stiffly. Fold in melted chocolate. Fill cavity of meringue. Decorate with chocolate shavings. Refrigerate for two hours or until chocolate filling sets.
Yield: 8 servings
Source: Mickey Sokobin