Add the lemon juice, then gradually add the powdered sugar while continuing to whip. Keep beating until the meringue is firm, smooth, and glossy.

Transfer the mixture to a piping bag and pipe meringues onto a baking sheet lined with parchment paper. Lightly sprinkle chopped peanuts on top before baking.

Once cooled, fill the meringues with jam, then coat them with chopped and toasted peanuts.