To make the shells, follow the recipe for meringue crust in the Heavenly Pie recipe. Line a large cookie sheet with parchment paper or aluminum foil with the dull side facing up. Spread the meringue in 1 large circle or other shape, or in 8 individual ones, using the back of a spoon to build up the edges to form shells.
Bake 2 hours at 225 degrees. Turn off the oven but leave the meringues inside, with door closed, for an additional hour. Place baking sheets on wire racks and let stand 10 minutes, then loosen and store in tightly sealed container. Keeps for 1 month. (If the meringues get a little soggy in humidity, they can be crisped in a 200-degree oven for 15 minutes). Makes 8 servings.
Nutritional information per shell: 134 calories (17 percent from fat), 2.4 g fat (0.8 g saturated, 0.9 g monounsaturated), 105.8 mg cholesterol, 3.1 g protein, 25.2 g carbohydrates, no fiber, 35 mg sodium.
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