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). As the peaks begin to form, add vanilla.

Make twelve meringues on greased and floured cookie sheets. Using back of a metal spoon to build up sides.

Bake in a preheated 275°F 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.

FILLING FOR SCHAUM TORTES:

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 and citrus rinds. Put on top of meringue.

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.