Steps for Filled Meringue Baskets

• For this dessert, the eggs must be very fresh and at room temperature. Separate the yolks from the whites, pouring the whites into the bowl of a stand mixer. The yolks will be used for the cream. Make sure there are no traces of yolk, even a small drop will prevent the whites from whipping.

  

• Start the mixer at low speed, add half of the sugar and the lemon juice, and whip the egg whites until very stiff.

  Once the right consistency is reached, remove the bowl from the machine and add the rest of the sugar, stirring gently with a spatula in upward movements.

• Line a baking tray with parchment paper, transfer the mixture to a pastry bag with a star nozzle, make a circle first and then the edges, passing twice and leaving a hole in the middle to create a basket.

• Bake in a preheated oven at 194°F for about 2 hours. While the meringue baskets are baking, prepare the cream. You can find the recipe by clicking here or use the ready-made cream from the supermarket. Once the time is up, let the meringues cool inside with the door ajar.

• In a non-stick pan, melt a teaspoon of sugar with some lemon juice. Then add the fruit (in this case blueberries, but you can also choose strawberries or other berries), leave for a few seconds on the heat and pour everything into a bowl.

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• When the meringues are cool, fill the baskets with custard.
  Garnish with the blueberry sauce and serve at the table, perfect to conclude a lunch or dinner.

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