These meringues are the crunchy versions of the meringue topping found on pies. As they slowly bake at a low temperature, the moisture evaporates, leaving behind a delicate, light shell. In France, these are commonly used as a base for fruits and ice creams. The shells are white but can easily be tinted using a drop or two of food coloring. For an especially festive finale, top the meringues with a scoop of ice cream before adding the blackberries.
