Savory ponzu meringues

80 grams	ponzu
20 grams	lime juice
100 grams	dark chicken stock
30 grams	albumina powder also known as egg white powder
90 grams	icing sugar

Pour the ponzu into a jar and also add the lime juice, the dark chicken stock, the albumina powder and the icing sugar. Blend this till completely smooth. Then pour it into a mixing bowl and beat it till it’s a fluffy meringue. This takes around 5 to 10 minutes. Once fluffy transfer it into a piping bag that’s fitted with a round nozzle and pipe small meringue on a silicon sheet. Now zest some lime zest on top and then dust a thin layer of lovage powder on top as well. Then dry them at 50 degrees Celsius for a couple of hours.

Recipes used in yellowtail bite with ponzu & chicken skin