Preparation
1.Sieve the powdered sugar. Whisk egg whites with lemon juice and salt until stiff, then add icing sugar gradually while stirring and continue beating until the meringue mixture is firm and shiny.2.Place 2 tablespoons of meringue mix in 24 oval shapes (5 x 3 cm) on a sheet of baking paper. 3.Carefully smooth the surface with a teaspoon. 4.Bake meringues in preheated oven at 120 ° C for about approx. 60 minutes until light and crispy. 5.Remove and allow to cool.6.To decorate, add 50g powdered sugar and mix with 2-3 teaspoon of lemon juice to a syrupy texture. (color to tender green or pink if desired)7.Put in a freezer bag, close and cut off a small corner. Decorate meringue eggs in pairs with patterns. Garnish with sugar flowers if desired. Let dry.8.Mix powdered sugar with cream stabilizer before serving. 9.Beat the cream briefly, then add the powdered sugar mixture and beat the cream until stiff. 10.Add the lemon zest and 1 tsp juice. Assemble 2 meringue eggs each with a little cream in the middle.Tip: The meringue eggs can be baked a few days in advance, then wrap airtight after cooling. Decorate and fill just before serving.