Lemon meringue without animal protein

INGREDIENTS

180 g Lemon puree
100 g Water
12 g Sosa Potatowhip
200 g Sugar
50 g Sosa Trehalosa
50 g Sosa Liquid Glucose

ELABORATION

Mix lemon puree with Potatowhip in a bowl and blend until dissolved.
Whip the mixture in a food processor at medium speed.
Aside, mix water and sugars in a saucepan and heat up to 121ºC.
Pour the syrup over the meringue slowly and continue whipping until it is cold and stable.
Set aside.

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