MERINGUE:

1/8 tsp. salt
6 egg whites
2 c. sugar
1 tsp. vinegar
1 tsp. vanilla

Beat salt and eggs until stiff. Add 2 tablespoons sugar at a time, beating 2 minutes between each addition. Add vinegar and vanilla and beat for 10 minutes. Divide meringue in half. Make two 8-inch circles. Bake at 275 degrees for 45 minutes. Turn oven temperature to 250 degrees and bake 15 minutes more. Remove to rack to cool.

FILLING:

1/4 c. butter
3 c. sugar
1 tbsp. instant coffee
2 tsp. vanilla
3 egg yolks

Combine butter with 1 cup sugar. Cream until fluffy. Combine rest of sugar and coffee. Add 1 cup of this with vanilla and 1 egg yolk to butter mixture. Mix well. Add rest of sugar and egg alternately, beat well after each addition. Fill meringue circles and chill.