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

In a small mixer bowl let egg whites stand until at room temperature for 1 hour. Cover a baking sheet with plain brown paper or foil; draw a 9 inch circle. Add vanilla and cream of tartar to whites. Beat with electric mixer 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).

Using the back of a large metal spoon, spread meringue over circle on paper; shape into a shell, building up sides. Bake in 300 degree oven 50 minutes. Turn off oven; let meringue dry in the oven at least 1 hour. (Do not open oven door.)

FILLING:

1 1/3 c. milk
2-3 tsp. instant coffee crystals
1 pkg. (4 serving size) instant vanilla pudding mix
1/2 c. whipping cream
1/2 tsp. finely shredded orange peel
Optional: orange slices, halved chocolate-covered candy coffee beans

Omitting the milk called for on the pudding package, in a medium mixing bowl combine the milk, coffee crystals and orange peel. Add pudding mix and prepare according to package directions. Beat whipping cream to soft peaks. Immediately fold into pudding.

Place cooled meringue shell on a serving platter. Spoon the soft, light filling into the shell. Cover and chill 3 hours or overnight. If you like a crisper meringue serve the same day; for a softer meringue, chill overnight. To serve, arrange orange slices and candy atop. Makes 10 servings.