Prepare the whipping solution: mix Natur Air with Natur Lin and water (1) then blend. Prepare the coagulating solution: mix Natur Eggless with the water (2) and blend.

Mix the icing sugar with the almond powder and Natur Agrum, then use the Thermomix to blend finely. Sieve.
Prepare the Italian meringue: whisk together the Natur Air-based solution. Cook the sugar and water (3) at 118°C. When the solution  as risen, gently pour the sugar syrup over the whipped mixture. Leave to rise until the mixture is lukewarm. Mix the powders with the coagulating solution. Stir the mixture into the meringue. Pipe and leave to dry. Bake at 140°C for 16 minutes in a ventilated/open oven.