3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/2 c. sugar

FILLING:

1/2 c. sugar
2 tbsp. cornstarch
8 oz. can crushed pineapple, reserving liquid
2/3 c. orange juice or 5 1/2 oz. apricot juice
2 egg yolks, slightly beaten
11 oz. can mandarin orange segments, drained
1-2 sm. bananas, sliced
1/2 c. macadamia nuts, chopped
2 tbsp. coconut

Heat oven to 275 degrees F. Line cookie sheet with brown or parchment paper. Draw 10 inch circle on paper. In small bowl, beat egg whites, cream of tartar and cinnamon until foamy. Gradually add 1/2 cup sugar, 2 tablespoons at a time, beating continuously until sugar is dissolved and stiff peaks form. DO NOT UNDERBEAT. Spread 2/3 of meringue onto 10 inch circle on prepared cookie sheet. Using remaining 1/3 of meringue, spoon or pipe dollops around edge of circle. Bake at 275 degrees F. for 30 minutes. Turn oven off; let meringue set in oven with door closed for 1 hour. Remove from oven; cool completely. Carefully remove paper. Place on serving plate.

In medium saucepan, combine 1/2 cup sugar and cornstarch. Stir in reserved pineapple liquid, orange juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute; remove from heat. Fold in pineapple, orange segments and banana slices. Spoon into meringue shell. Cool. Cover with plastic wrap; refrigerate 1 to 2 hours. To serve, sprinkle with the chopped macadamia nuts and coconut; cut into wedges.

(Note: The meringue shell can be made a day ahead. Cover loosely; store at room temperature.) (About 190 calories per serving) Serves 10.