Meringue Noisette

The most efficient way to form the 3-inch (7.5-cm) shells is to spread the meringue over a rubber template made for this purpose. If you do not have a template, draw 30 evenly spaced circles, 3 inches (7.5 cm) in diameter, on a full sheet of baking paper. Place a second sheet of paper on top and pipe out the shells within the circles. Drag the paper with the meringue to a sheet pan. Invert the paper with the drawn circles onto a second pan, and pipe the remaining shells.