Meringues with soft summer fruits
- Allow egg whites to be at room temperature. Whisk egg whites with lemon juice and pinch of sugar until stiff. Gradually add in the rest of the sugar. The mix now should be a stiff meringue.
- Pipe or spoon out onto tray lined with greaseproof paper. Cook in very low oven of 50° for approx 2 hours.
- Wash berries and slice Raspberries in half. ¼ the strawberries. Peel, half and slice the kiwi.
- Arrange a little crème fraiche on top of meringue and neatly arrange fruit on top.