Sighing Rings with Lemon Cream (Meringue with Lemon Cream)

Beat the egg whites until snow-like

Avoid adding the confectioner's sugar too quickly, as this will cause the meringue to collapse

Place the meringue in a pastry bag fitted with a medium-sized round tip

Pipe 12 rings of approximately 8 cm diameter onto a prepared baking sheet

Bake in a moderate oven (300°F) for about 1 hour and 15 minutes, with the door slightly ajar

Remove from the oven and let cool completely

Prepare the lemon cream: whisk together the yolks, milk, and cornstarch

Cook over low heat, stirring constantly, until the mixture thickens and comes to a boil

Remove from heat and stir in the freshly squeezed lemon juice

Let cool to room temperature, covered with plastic wrap

One hour before serving, beat the egg whites until snow-like and add the confectioner's sugar

Beat well and fold into the lemon cream

Mix delicately and refrigerate

Beat the heavy whipping cream with granulated sugar until stiff peaks form

At the time of serving, assemble the dessert in individual servings: place 3 meringue rings on top of each other, alternating with the lemon cream

Dust with grated lemon zest and garnish with chantilly