Cream softened butter and shortening in a large mixing bowl.

Gradually add 1 cup of sugar, beating until light and fluffy.

Add 2 eggs, one at a time, beating well after each addition.

Stir in grated orange rind.

Gradually add flour, stirring well after each addition.

Chill the dough for 1 hour.

Shape the dough into 1-inch balls.

Roll each ball into a 6-inch rope.

Tie each rope into a knot, leaving 1/2-inch ends.

Place cookies 2 inches apart on ungreased cookie sheets.

Beat egg white at room temperature until soft peaks form.

Gradually add remaining 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.

Brush the meringue over the cookies.

Bake at 375°F (190°C) for 8 to 10 minutes.

Remove from cookie sheets and cool on wire racks.