For the base
Mix in a bowl the egg whites, the crystal sugar and the citric acid (or lemon juice). Place the bowl over a bain-marie and whisk until the sugar melts at 55°C and the mixture turns white.

Transfer the mixture to a mixer and beat it on medium to high speed using the whisk attachment, until the meringue stiffens enough to form peaks and “stand” on the whisk without “running”.

Fill a bag with the meringue cream and cut the tip of the bag. Press, forming “spirals” of meringue with a diameter of 25 cm, from the inside out, onto a baking pan, lined with parchment paper. Do not forget to leave “air” 4 cm around each spiral. These are our bases for the dessert!

Once the process is complete, place the baking pans in a preheated oven, at 90 °C -100°C, in air mode or in resistor mode, for 1 ½  hours.

For the cream
Place all the ingredients for the cream in a mixer bowl and beat with the whisk attachment at medium speed, until the mixture is homogenized and forms a velvety cream.

Place the cream in a pastry bag and refrigerate, until the bases are finished baking.

Completion and decoration
As soon as the bases cool down and come to room temperature, start “building” the dessert!

With the pastry bag containing the cream, create rosettes on the spirals of each meringue, covering their surface.

Decorate with the fruit, sprinkle with powdered sugar and serve!