- In a clean fat-free bowl of a mixer, combine the whites and a pinch of salt; start beating at medium speed until a "beer" foam is formed.
- Add lemon acid and sugar. Increase the speed to maximum.
- Beat until smooth and stable meringue (like not ordinary meringue)
- Release the shells from the eggs by carefully cutting off the top. Wash inside, rub with lemon juice and dry thoroughly. Fill them with meringue, spread it inside the shell using a brush. Do not make a meringue layer too thin , because in this case it may be too brittle later.
- Dry the meringues at 194F (90C) for 2 hours (after the time, I turned off the oven, but left them inside for the whole night).
- Remove the shells from meringue eggs.
Whip the cream with powdered sugar until soft peaks.
- To create the yolks, I used a silicone "hemisphere" mold with a diameter of 2.5cm.
- Pour gelatin with cold water, and let it swell.
- Combine puree with sugar, bring to a boil, cook for 2-3 minutes until sugar is completely dissolved, and remove from heat.
- Dissolve gelatin in microwave (10 seconds), add to puree, and mix.
- Pour the mass into molds, and let it stabilize in the fridge for 3 hours. For easier extraction of the "yolks" from the molds, you can freeze them for half an hour.
Stuff the shelled meringue eggs with whipped cream, put the “yolk” in the center, and serve.