Place the egg whites in a stand mixer with lemon and a pinch of sugar. Operate at slow speed. Once bubbles form on the sides, put on fast speed: whites become tough. Add the rest of sugar.
We make ourselves our pastry bag: place a freezer bag in a container (as pictured) and fill all of the eggs whites.
Push well your camcorder in your bag. Close it so that the preparation not goes out. Cut one of the corners of a few millimeters depending on the desired size of the meringues.
Cover a baking sheet with parchment paper. Press the pastry bag to form a meringue (do not put the mixture on your hands).
The plate is ready to go in the oven!
Bake 2:00 to 194 °F (closed oven). Let cool and enjoy.