Meringue without eggs

Mix the egg replacer powder with the cold water. It is important that the water is cold, preferably at refrigerator temperature. Beat the egg replacer with the cold water for 10 minutes on the highest setting of your mixer. Then add the lemon juice and sift in the powdered sugar. First, mix the ingredients on a low speed, then switch back to the highest speed and beat for another 10 minutes. It is ready when you get a very thick mixture, as in the picture.

Be careful, because it can be overbeaten and then it becomes runny. It can be colored with Fractal gel just like regular meringue. Probably with other types too, but definitely with this one. This amount will yield approx. 20 pieces of meringue, but you can also make meringue rings with it. Pipe the desired shape onto a baking pan covered with parchment paper, then dry in the oven with the fan setting at 70°C for approx. 3 hours. The temperature also depends on the oven. I opened the oven occasionally to release the steam.

Mistakes that can cause it to fail: the water is not cold enough, everything was mixed together at once and the egg replacer was not beaten separately, or it was overbeaten during the second mixing.