Beat the egg whites at top speed in a food processor, and whisk in the lemon and vanilla essence. After a while, gradually add the sugar and continue beating until the meringue is shiny and firm (at least 20 – 30 minutes). Put the meringue into a piping bag with a round nozzle and squeeze out a round disk onto a sheet of baking paper, followed by circles to make a little meringue basket. Bake in a pre-heated oven at 80° - 90°C for about 2 hours (if you increase the temperature, the meringues will burn), leaving the oven slightly open. Turn off the oven and leave the meringues inside until it has completely cooled. In the meantime, melt the chocolate in the microwave and brush the insides of the cooled meringue baskets with the melted chocolate. Leave to dry. (The layer of chocolate means that the cream won’t touch the meringue and make it soggy). Whip the cream with a little bit of sugar, put it in a piping bag and squeeze it into the meringue baskets. Finish with amarenas and a bit of syrup. Delicious!!!
Recipe by Danita