For individual meringue tart shells: Line 2 baking sheets with aluminum foil or parchment paper. Using about 1/3 cup for each shell, spoon meringue onto sheets. Use back of spoon to build up edges to form rims. (Baking sheets can be lightly greased and floured; meringue can be piped from pastry bag.)

Chewier texture: This recipe produces a crisp white meringue. If you prefer a more chewy inner texture, reduce baking time to about 40 minutes. Turn oven off and let meringue cool with the door closed.

Lightly browned: If you prefer your meringue with some color, increase the oven temperature to 250°F and bake for 50 minutes. Turn oven off and let meringue cool with the door closed.

Angel pies consist of a crisp meringue shell and a creamy filling. The classic filling is lemon or lime, but any cooked custard, ice cream or whipped cream mixed with fresh fruit will work.