Preparation / Directions:
Meringue: Beat egg whites, salt, vanilla, cream of tartar until foamy. Beat sugar~ in gradually, until stiff and glossy. Fold in Pecans. Spread into 4 equal circles ( about 9" ) on greased wax-paper-lined cookie sheet. Bake at 275 F. For 1 hour , turn off heat, leave in oven 2 hours longer. Cool and remove waxed paper. Filling: Whip cream with powdered sugar until stiff. Layer meringues with a light spread of preserves, a sprinkle of grated chocolate, and top with whipped cream. Refrigerate for several hours or overnight before serving.