French-style Dry Strawberry Meringue · Albumine / Maltosec · Texturizers

Ingredients: • 25g Sosa albumen • 250g Ravifruit strawberry purée • 300g Sosa icing sugar • 100g Sosa maltodextrin • tbls Sosa natural red colouring Preparation: Beat the juice and the albumen and gradually add the sugar, giving the meringue time to absorb it. Lastly, incorporate the maltodextrin and the colouring. Spoon into a piping bag with a round nozzle. Pour out in lines on top of a silicone mat. Dry at 70°C for 5 hours.