In a pot melt 4 Tablespoons of unsalted butter, turn heat off and add in 1/4 cup of chocolate chips; stir fast till chips are completely melted. If your glaze is just way to watery add in more chips.
Chop 1/4 cup of pecans, or any kind of nuts or fruit you like.
Assemble the meringue cake:
Take a meringue and generously spread butter cream on the bottom; add to a plate just covering the bottom.
Drizzle with chocolate glaze and sprinkle with chopped nuts.
Add another layer of meringues spread with butter cream on bottom, drizzle with glaze and sprinkle with nuts. Continue to stack the meringue to a pyramid. Refrigerate for 15 minutes before eating.