Soak the figs in water for 24 hours. Puree them and add the sugar. In a small saucepan, stir the mashed fig with Gruyère AOP, butter and cream. Add to the mixture the white chocolate and the lemon juice. Let melt. Do not heat!
Mix the mixture with a dough spatula. Cool until the mass becomes thick, but still moldable.
Preheat oven to 140 ° C. For the meringue, boil the sugar together with the water in a small saucepan to 110 ° C. Pour the syrup into the stiff egg white. Stir the egg whisk until the mixture has cooled.
Add the remaining eggwhite to the Meringue dough. Use a dough spatula carefully. Gradually add the powdered sugar and the almonds. Apply with a dough spatula until a smooth, not too liquid dough is formed.
Fill the mass into a spray bag. Lay out a baking sheet with baking paper. Put some small dough dabber on the paper. Lightly beat the baking tray so that the surface of the dabber is smooth. Bake for 12-15 minutes. Let cool down.