Raspberry Meringues

To make meringue, preheat the oven to 95 degrees. Line the baking sheet with parchment paper.

Using a mixer on medium speed, beat the egg whites with lemon juice until soft peaks form. Once the egg whites froth and start to thicken, increase the mixer speed.

Continue whisking, gradually add 115 grams of sugar and whip to stiff peaks. Transfer the mixture to a piping bag with a star tip.

By squeezing the mixture, form six 'nests' with a diameter of 5-7 cm on the prepared baking sheet: first outline the contour, then pipe out circles, and finally build up the edges.

Pipe several small stars onto the same baking sheet - they will be needed for decoration.

Bake the meringue for 120–150 minutes. They should be crispy and easily come off the baking sheet. Let the meringue cool completely.

To prepare ful, puree the raspberries in a food processor or blender, then strain the puree through a fine sieve to remove the seeds.

Mix the cream with sugar in a bowl and whip to soft peaks with a whisk or hand mixer on medium speed.

Mix in the raspberry puree to avoid white creamy stripes.

Both meringues and fool can be prepared in advance. Store meringues in an airtight container at room temperature, and fool in a tightly sealed container in the refrigerator.

Before serving, fill the nests with cream and top with small meringues. Serve with fresh raspberries.