Bring water and wine to a boil. In the meantime, remove the peel from the lemons very thinly. Add the sago and sugar to the boiling liquid, stir once and leave to soak for 30 minutes on 1/2 or automatic heat 1 to 2. Add the lemon zest for the last 3 minutes, then remove. Squeeze 1 to 1 1/2 lemons and add 6 to 7 tbsp. juice to soup, if desired. Separate eggs. Beat egg whites with 1 tsp sugar until very stiff. Scoop out dumplings with 2 damp tablespoons, place on a baking sheet lined with parchment paper and briefly brown in the oven.
Circuit: 220 to 250 °C , 2nd slide bar v. U.
190 to 220 degrees , convection oven about 10 min.
Mix egg yolks, stir into the soup which is no longer boiling. Serve hot with soup macaroons and meringue.
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