Secondly, I used this meringue recipe which I got from the recipe index:
VEGAN “MERINGUE” TOPPING:
2 T. + 2 tsp. agar flakes mixed with 1/4 c. cold water
3/4 c. cold water
1/2 c. EnerG egg replacer powder
1/2 c. light unbleached or white beet sugar
4 tsp. vanilla
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 c. water in a small, deep bowl, with electric mixer on HI. You have to beat it for for 12 minutes, or until thick, white, and forms peaks. Beat in the sugar and vanilla, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerate. It will firm up. Beat it again briefly, then pile the mixture around the edge of the cooled pie (remove any paper or plastic covering ), leaving the edge of the crust and the center showing. Make little “peaks” in the "meringue" with the back of a spoon. Refrigerate until ready to serve.. Right before serving.. sprinkle top with some beet sugar and then place it under the broiler until golden brown..
Okay. The consistency was right on. However, the taste was like vanilla-y powder. I am chilling it overnight and hope that will help.
But I'm wondering if anybody has any ideas on how to make this work and taste good? I just refuse to believe that we can no longer enjoy meringue.
Somebody should start The Meringue Project or something! Any help is greatly appreciated. Thanks!