1/3 c. minute tapioca
3 tbsp. brown sugar
1/4 tsp. salt
2 c. water
1 c. pineapple juice
2 tbsp. butter
6-8 pineapple rings
2 egg whites
1/4 c. sugar

Combine first 5 ingredients in saucepan; mix well. Bring to quick boil over direct heat, stirring constantly. Remove from stove; add butter and turn into shallow baking dish. Arrange pineapple rings on top. Beat egg whites stiff and foamy; add sugar, 2 tablespoons at a time, beating after each addition until blended. Continue beating until it stands in stiff peaks. Put heaping tablespoon meringue in center of each pineapple ring. Bake in 350 degree oven 15 minutes or until meringue is delicately browned. Serve hot or cold. 6-8 servings.