ЛИМОННАЯ МЕРЕНГА - French-style dry lemon meringue

Ingredients: • 25g Albumen • 250g Lemon juice • 500g Icing sugar • 100g Maltodextrin • tbls Sosa Fruit & Sauce lemon peel Preparation: Beat the juice and the albumen and gradually add the sugar, giving the meringue time to absorb it. Then add the maltodextrin. Lastly, incorporate the drained lemon Fruit & Sauce. Spoon into a piping bag. Pour onto a silicone mat and level out. Dry at 70°C for 4 hours.