Start whipping the egg whites with the whisk at high speed, then add a few drops of lemon juice and, when the egg whites are already half whipped, add the sugar, then continue to whisk until you have obtained a nice shiny and firm meringue.

Transfer the mixture into a pastry bag and create the meringues on the baking sheet lined with parchment paper, spacing them a little between them, then cook for about 30 minutes in a preheated convection oven at 100 ° C.

Combine mascarpone, nutella and sugar in a bowl and work until the mixture is smooth and homogeneous.

Pair the meringues 2 by 2 with a little cream in the middle.

The meringue kisses are ready: sprinkle them with a little icing sugar (optional) and serve.

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