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Beat egg whites with cream of tarter and salt until stiff, add sugar. Beat till very stiff. Cover baking sheet with heavy brown paper. Pile 2/3 of merangine into a round 7inch diameter make a depression in center eaving 1ince around sides. Spoon rest of merangine in mounds around edge. Bake in slow oven 275 one hour. Melt chocolate add hot water. Mix water and coffee add to chocolate add vanila. cool. fold in whip cream, put into shell.
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