The recipe says to use dessert spoons to scoop the meringue onto the tray. I wanted them to be more unified so I piped the mixture.
These were very straightforward to make and very similar to making pavlova. The key when making pavlova or meringue, is to whisk the egg whites on high speed until stiff, then slowly add in the sugar. It's important not to add the sugar in too quickly, you want each spoonful to dissolve before the next spoonful is added.
You could add fruit to these, or change the way you pipe the egg whites to make them into a nest like a mini pavlova. I definitely will make these again, especially if I'm having a dinner party and want to make individual portions.