Preheat to 130°C.
Prepare your pastry robot with the whisk and the sieve-scale accessory.
Pour the 300 g of icing sugar into the closed container of the sieve and leave it closed for the moment.
Pour the egg whites into the bowl of your mixer and whip with the whisk, starting the program at speed 6 or 8.
When they have risen, gently open the container of the sieve balance accessory with the wheel to gradually incorporate the sugar. When the eggs are well beaten, do the same with the cornstarch in the colander, continuing to whisk.
Finally, add the lemon juice and vanilla extract. When everything is well mixed, stop the robot.
Once the egg whites are ready, lay a sheet of parchment paper on a baking sheet. Place the eggs on top and form a nest using a spatula. You can smooth the edges if you want.
Bake for 10 minutes then lower the temperature to 90°C and cook for another 80 minutes. Never open the oven door during cooking.At the end of cooking, turn off the oven without opening the oven door and let cool completely (at least 1 hour). Remove from the oven and set aside at room temperature.
For the whipped cream, place the bowl of your mixer as well as the whisk and the cream in the refrigerator for at least 1 hour. Whip the cream then add the icing sugar
Pour the whipped cream over the meringue then generously distribute the red fruits. You can also garnish with lemon zest.
