Fruity Glass Dessert with Homemade Meringues

It's advisable to prepare the meringues the previous afternoon or evening and let them rest in the turned-off oven until morning.

In a metal bowl, combine the egg whites, 15 g lemon juice, and 190 g sugar. Place the bowl over a bain-marie (make sure the bottom does not touch the water). Heat with continuous, gentle stirring until the sugar is completely dissolved. Then remove from the steam and start beating with a stand mixer on low speed. Gradually increase the speed to maximum and beat until the meringue is glossy, stiff, and at room temperature.

Fill a piping bag with the meringue and pipe small mounds onto a baking sheet lined with parchment paper, at least 2-3 cm apart.