In a saucepan, pour in the water and flax seeds. Boil for 30 – 40 minutes until it reduces to 1 ½ - 2 cups.
Strain the liquid in a jar and let it cool. Refrigerate for at least 2 hours.
Take ½ cup flaxseed gel in a stand mixer bowl and blend until stiff peak, for about 25 minutes.
Flavor the meringue according to your preference and serve.