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 70C for 5 hours.