Preheat oven to 200 °F (100 °C). For the French meringue, beat egg whites with the lemon juice until they reach soft peaks. Then incorporate white sugar as rain and continue beating until sugar is completely dissolved .
Remove the meringue from the blender, then add the powdered sugar. Put the meringue into a pastry bag and form wheels 8-10 centimeters in diameter on greased waxed paper. Bake for 2 hours .Turn off the oven and leave the meringues cool inside.
For the cream, whisk all ingredients at medium speed for 4 minutes or until a creamy point, thus obtaining whipped cream. Remove the meringues from the oven, and assemble the meringues.
Place a disc of meringue, a tablespoon of cream, a layer of fruit and repeat. Complete with a top of meringue. (as pictured) .
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