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 °C for a couple of hours.
Once dry let them cool down completely and then keep them dry and covered.
