Lemon Meringues - Recipe

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Ingredients:

• 90g Egg Substitute.
• 1/2 teaspoon Certo Pectin
• 250ml water
• 1 teaspoon lemon extract
• 125g icing sugar
• 1 tablespoon coconut sugar

Directions

Whisk Egg substitute, Certo Pectin, Lemon extract and water in a food processor for 5 mins until light and airy.

Add icing sugar one spoonful at a time and coconut sugar and then mix for another 5 mins.

Cook in a pre-heated oven at 130°C for 2 hrs, turn oven off and leave in oven overnight. I found that mine were still a bit soft so I blitzed them in the microwave for a couple of minutes.

These meringues can be eaten their own or crumbled over fruit and soya ice cream for an Eton Mess style dessert.