8 egg whites (1 1/8 c.)
1 1/2 tsp. vanilla
1 tsp. vinegar
2 c. sifted sugar
1 c. crushed pineapple, drained
3/4 c. maraschino cherries, cut in quarters
2 c. heavy cream

Bring egg whites to room temperature. Add vanilla and vinegar. Beat until peaks are formed. Add sugar, 1 tablespoon at a time, and beat until stiff and all the sugar is dissolved. Pour into two 9 inch cake pans that have been lined with brown paper. Bake in a 300 degree oven for 1 hour and 15 minutes. Cool well in the pan.

Whip the cream until it is firm. Fold the crushed pineapple together with the cherries into the whipped cream. Spread on one layer of the baked meringue. Top with the second layer. Finish frosting the top and sides.

Cool in refrigerator 12 hours or overnight.