Prepare ingredients as for Meringue Pie Shell, but drop spoonfuls of meringue onto baking sheet lined with brown paper. Make 8 mounds of even size; place them 3" apart on baking sheet. With back of spoon hollow out each meringue mound to make a tart shell. Bake in very slow oven (275°) 1 hour. Turn off oven heat and leave meringue tart shells in oven with door closed 1½ hours longer. Complete cooling away from drafts.
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