Summer Berry Meringues

Heat oven to 230 degrees F.
Place the egg whites and lemon juice into the clean bowl of a food mixer.
Whisk until the whites double in volume and hold a peak when the whisk is drawn through them.
Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next.
Whisk until all the sugar has been added and the whites are glossy.
Place a square of baking parchment on a large baking sheet.
Pencil nine circles, about 2-3/4" each, onto the parchment.
Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest.
Bake for 2 hrs until they are crisp and lift off the paper easily.
Leave to cool completely.
Whisk the creme fraiche until stiff, then fold in the yogurt.
Set 2 strawberries and 9 raspberries aside and roughly chop the rest.
Pour the chopped berries, mint and ginger into a bowl.
Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough puree.
Gently fold the berries into the yogurt mix, adding icing sugar to taste.
To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case.
Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig.
Dust with a little icing sugar just before serving.
( Meringues keep in an airtight container for 2 days.
).