They fresh juices won't have the same characteristics (flavor density, texture) as the extract, which is usually a combination of flavor concentrate and alcohol. Haven't seen your recipe, but in most meringues, a bit of distilled drinking alcohol (scotch, gin or the like will do the trick. Or a flavored liqueur. But beware the liqueur will have added sugar, so probably use less of that than amount specified for extract.
Belated thought - if you don't have extracts nor liquor and you want to go ahead, just omit. Meringue is basically sugar and egg white. The other stuff is extra flavoring, mostly.
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Haven't seen your recipe, but in most meringues, a bit of distilled drinking alcohol (scotch, gin or the like will do the trick.
Or a flavored liqueur. But beware the liqueur will have added sugar, so probably use less of that than amount specified for extract.