In the meantime here's some examples and why I'm interested. Keep in mind I'd categorize myself as Pinterest Fail. #totallynailedit

http://theholisticdragonfly.com/vegan-mint-chocolate-meringue-cookies/

http://adirondackvegan.wordpress.com/2008/04/21/meringue-fantasy/

http://www.misterniceguy.com.au/recipes/vegan-lemon-meringue-pie/

http://lucysfriendlyfoods.wordpress.com/tag/vegan-meringue/ (this is a cordon bleu chef may have to follow her)

I think originally I got the idea from an Australian product I found. It could be this one I'd have to look around again.

[imghttp://www.veganperfection.com.au/moredetails.php?id=635]http://Vegan Marshmallow Mix[/img]

Dunno. Still moving stuff in. I'll have to wait until DH's business trips are done.

How did the meringue turn out?  My husband loves lemon meringue pie but we have never been able to make it with the meringue.  (In all fairness, I've never looked into a substitute or tried a vegan meringue recipe.)

Yeah-- wow-- so will I.

I tried making egg-replacer quiche that one time.  Do not recommend.  Zero stars.

I've never made it, but I am very interested to hear how it comes out!!

I'm going to try a lemon meringue. My rice flour shortbread is becoming predictably edible.

Anyone do a fake meringue? I'm going to try.

Quote
6 tablespoons egg replacer
- ½ + 2 tablespoons cup ice cold water
- ½ cup sugar
Double This Recipe for a much bigger better meringue and it will be easier to work with.

First, add the egg replacer, then half the water, mix it up with a hand mixer until stiff peaks start to form.
Then add the rest of the water and the sugar slowly and mix.
It should be thick enough so that you can hold it upside down and it won't come out all over your head.
Now that the pie is cooled, you can scoop the meringue onto the pie and let it set for 15 minutes.
After 15 minutes, throw in the oven on 100 degrees Celsius (210 Fahrenheit) for about half an hour.
Take it out and let it cool completely.