Fruit Dessert Glasses with Meringue and Quark Cream

It's best to prepare the meringues the evening before. Mix 85 g egg whites, 15 g lemon juice, and 190 g granulated sugar in a metal bowl over a warm water bath. Stir with a whisk until the sugar has dissolved.

Whip the mixture in a food processor until stiff, glossy, and forming firm peaks. The mixture should be cooled when piping.

Pipe onto a baking sheet with a star nozzle and dry at 90 °C convection for approx. 2 hours and 15 minutes. Afterwards, let rest in the switched-off oven for at least one hour.