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 70C for 4 hours.