I am working on a new dessert and there is a technique I have been wanting to use for a while, but have found very little information online about it. It basically consists of a hollow, dry meringue shell that is filled to order with dessert components. Here is a link to an example- "Lighter than air Mont Blanc" So far, I have been able to get the shell that thin, but am having trouble with the appearance. I have tried both piping and scooping the meringue, but the exterior is never quite smooth enough. Does anyone have experience with this or know of a source with more information??