as they are buttered, thoroughly.
in a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy. beat in the 1¾ cups of sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. do not under beat. spread the mixture into the prepared pan. bake for one hour. turn off the oven, and leave the meringue in the oven with the door closed, for 12 hours or longer.
in a chilled bowl, beat whipping cream until stiff. in a separate bowl, blend cream cheese, 1 cup of sugar, and vanilla, until smooth. gently fold the whipped cream and marshmallows into the cream cheese mixture; spread over 