Beet. Styrofoam. Meringue. All of those, in one little entity. In the first exploration in trying my hand at a sugar-less meringue, the findings were pretty amusing. Just a bowl with egg whites, powdered egg whites and beet juice made a beautiful surprise. Dehydrated at 160f for about 8 hours, it had the texure and weight of styrofoam and mouth feel of dried cotton candy. As soon as you bite into it, its falls and fades away on the tongue. The flavor is the working point that needs editing, but the texture gives so many ideas.