Cups with fruit and meringues

Prepare the meringues the afternoon or evening before serving and let them rest in the turned-off oven, even until morning.

Mix all ingredients in a metal bowl and place the bowl over a bain-marie (making sure it doesn't touch the water). While constantly whisking gently with a hand whisk, heat on a low setting until the sugar dissolves in the liquid (test between your fingers). Then remove from the steam to a stand mixer bowl and start whisking at a lower speed (speed 2 out of 6). Gradually increase the whisking speed after a few minutes, and after another few minutes, increase to maximum and whisk for several more minutes. The meringue will be beautifully white, glossy, without bubbles, and will form soft but stable peaks, and it will no longer be warm. If it's still warm, it must cool down before piping.

Pipe with the chosen nozzle onto baking paper on a prepared baking sheet, at a distance of at least 2-3 cm from each other.