Place the egg whites in a clean mixing bowl. Add a tiny pinch of salt and a couple of drops of lemon juice, then whisk until they reach stiff peaks.
Gradually whisk in half the sugar, keeping the mixture glossy and firm.
Gently fold in the remaining sugar with a wooden spoon — go slowly and carefully, so you keep that lovely air in the mixture.
Line a baking tray with baking paper. Use a spoon to shape small meringue nests and press a little hollow in the middle of each. If you have familiarity with piping bags, they will come even prettier that way: you can use a 1cm plain or star beak.
Place the tray into a cold oven, then set the temperature to 110°C / 230°F. Bake for about 3 hours, until crisp and dry to the touch.
Move the meringues gently to a rack to cool completely.
Once cool, use a spoon to fill each meringue with whipped cream and fresh berries to taste
