Christmas wreath of meringue, lemon yoghurt and fruit

Preheat the oven to 90 ºC.

Grate the yellow skin of the lemon and squeeze out the fruit.

Split the eggs, making sure there is no trace of egg yolk in the protein (the egg yolks are not used).

Make sure that a bowl and the whisks of the mixer are completely clean and free of grease. Pour the protein into the bowl.

Add 1 tbsp lemon juice (per 8 people), the lemon zest and the granulated sugar.

Beat the egg whites with the mixer until you have a firm and shiny egg white foam.

Sift the icing sugar and the cornstarch over the foam and spatula together.

Line a baking sheet with baking paper. With 2 tablespoons, spoon 8 slices of egg white foam on the baking tray with a diameter of 8 cm.

Bake the meringues in the middle of the oven for 4 hours. They must remain as white as possible.

Switch off the oven and allow it to cool in the oven for about 2 hours with the oven door slightly open.

In the meantime, heat the summer fruit and the jam in a saucepan until the fruit has thawed. Allow to cool to room temperature.

Beat the whipped cream and spatula the Turkish yogurt and lecurd through it.

Place the meringues in a circle on the scale. Spoon the lemon yogurt between the meringues. Divide the fruit compote over it.

Divide the macarons over it. Remove the leaves of fresh mint from the twigs and spread over the wreath.