Lemon Meringue heart recipe by Chef Sylvain Rasambimanana
Meringue: Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Using a pocket bag, place the heart-shaped meringue on the baking paper.
Lemon Cream: Heat the lemon juice.
Cake assembly: Put the lemon cream in a pastry bag.