Great question — answering as the UphillTech team:
Scalded flour can help, but only if you use a light hand. It thickens the batter, so the piped fingers spread less in the oven. Do not scald all the flour. Scald about a third of it and let it cool fully before you mix it in. Hot paste will knock the air out of your egg whites. Fold the flour in gently and stop as soon as you see no dry streaks. Pipe the fingers a little smaller than you want, because they still relax a bit. Bake them hot and do not open the oven early. In my experience the shape gain comes more from a thick batter and a hot oven than from the scald alone.
Full answer by Oliver Williams: https://cooking.stackexchange.com/a/137339 (CC BY-SA 4.0).
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