Vent de sable lime and blackcurrant

Beat the egg whites until stiff, then add the mixture of all the powders a little at a time.
When the meringue has risen, start adding the yuzu juice in 2-3 additions.
Reduce the speed, smoothing out the meringue so that it is smooth and fine.
Poach desired shapes onto silpat.
Dry in oven at 90°C for 40-60min depending on meringue size.
Continue beating the remaining meringue each time you fill the bag.