For the meringue, whip egg whites with a pinch of salt and a few drops of lemon juice. While stirring, slowly add sugar and mix until a firm, glossy cream is formed.
Pour the mixture into a piping bag and pipe large rosettes onto a baking sheet lined with baking paper.
Let dry in a preheated oven at 85 degrees convection for about 3 hours. Let cool and remove rosettes from baking paper.
Leave the rosettes to dry overnight on a wire rack in the cooled oven.
Preparation Tip:
Decorate the meringue rosettes as desired.