Another discovery: pristine probiotic bambara nut mayonnaise behaves like egg white. The sheer magnitude of this! I just couldn't believe it! First test was to try it in sugar-free meringue. The easiest meringue ever, and the first of its kind. You can call it African or Nigerian meringue 😊. I lined a baking tray with parchment paper, scooped a few teaspoons of the mayonnaise out of the jar and onto the parchment paper, and baked at 200F for 70 minutes. I switched off the oven afterwards, opened the oven door very slighly, and I let it cool down in the oven for about another hour. This is the result. Texture was exactly like the egg white part of a sunny side up omelet! It did not have a crispy exterior, as I did not use sugar. I will use sugar in the next ones, and I believe those will have a crispy exterior. But these held up well. The ingredients in the mayonnaise are bambara nut, corn, water, expeller-pressed canola oil, apple cider vinegar, lemon juice, cane sugar, and salt.