6 egg whites
2 c. granulated sugar
1 tsp. cream of tartar
1 tbsp. vinegar
1 tsp. vanilla

In large mixing bowl, beat egg whites until foamy, add cream of tartar and vinegar. Beat on medium speed until soft peaks form (tips curl). Add sugar, 2 tablespoons at a time, beating on high speed until very stiff peaks form (tips stand straight). Make twelve meringues on greased and floured cookie sheets. Using back of a metal spoon to build up sides.

Bake in 275 degree oven for 50 minutes. Turn off oven; leave meringues in oven with door closed for at least 1 hour. Loosen meringues from cookie sheets before they are cold.

6 egg yolks
1/2 c. sugar
1 tbsp. cornstarch
1/2 c. heavy cream, whipped
Grated rind of 1 lemon
Grated rind of 1 orange
Juice from lemon and orange

Beat egg yolks well. Mix sugar and cornstarch, add to egg yolks and cook in double boiler until thick. Cool completely. Add whipped cream. Put on top of meringue. Then whip another 1/2 cup heavy cream and spread on top of filling. Sprinkle coconut on top of each. Store in refrigerator about 12 hours.