Vegan Linseed Meringue "soft peaks"

Use it as a:
Marshmellow spread/frosting (fluff) for cupcakes and cakes and as tiramasu, or fruit dessert topping
Mousse "egg white" replacement
FAIL meringues (they just flatted and turn more into toffee rope as you PULL and STRETCH it hot off the tray, or scraped them off into dust once cooled) - adding almond meal to make amoretti probably will work???- gotta try it still, baking seems to murder the bubbles.

simply melted chocolate, almond milk to make a ganache, and linseed merengue!

Bring to boil:
5 TB of linseed
450mls of water

Simmer for 20 minutes

WHILE STILL HOT strain the goop. (it will resemble egg whites with a tinge of red-brown, and some areas will be super thick like St Bernard dog slobber, but thicker, almost a glue.)

Now whip it real good! On high, you will probably need about 20 minutes. Or more. And if you like, you may add in some castor sugar once it reaches the soft peak stage (will not form stiff peaks). It makes it glossy, and more stringy and sticky. Be sure not to add any other ingredients until AFTER the soft peaks happen.

If you let it settle between each stage of thickening it will whip faster, also if you leave it too long, it will develop a resistant skin, so you can poke it without dinting it, kinda cool- but still whippable at that point.

BUT WAIT, don't toss out those linseeds, you can get another batch of "Slime" out of it too (just add the water and boil again). Or even a third one. And once you got them out if you rinse the seed goop off, you will have a diluted mixture of goo, which will actually make a great conditioning hair rinse AND you can add the seeds to breads or other baked goods within a few days (keep refridgerated) OR feed it to your birds.

It's incredibly stringy, I think this would be great to add to gluten free bread batters, I wonder if it will maintain it's airy texture once cooked (since the meringue I attemped was a MAJOR fail)?

This isn't a good COOKED meringue, but it makes a lovely "RAW" meringue (exactly like fluff in a jar, that american spread of marshmellows) once you add in some castor sugar to taste (Taste test along, not like you're eating RAW egg or anything! No risk of salmonella poisoning!), or use it as a "cream" for frosting.

Lasts about 3 days in the fridge. Will have NO Omega 3 left in it though.