Raspberry-Lemon Aquafaba Meringue Mini Pies

Spring is finally here! And around here along with the spring come berries. Strawberries, raspberries and blueberries are available for an all too short period of time. Gotta get my berry on while I can. So I decided to do a little twist on the traditional and make these raspberry-lemon aquafaba meringue mini pies. Yep, they’re vegan.

How are they vegan, you’re asking? Isn’t meringue made with egg whites? Not these babies. My meringue is made from aquafaba, i.e. bean juice. Simply take a can of garbanzo beans, drain off the liquid and whip it into fluffy meringue heaven. It’s a technique I learned from the Facebook group Vegan Meringue – Hits and Misses! Lots of people over there have experimented with lemon meringue pies and thanks to their hard work and experimentation, I’ve come up with these raspberry-lemon aquafaba meringue mini pies.1 single pie crust - I used a coconut oil vodka pie crust (link in notes below)

Ingrdients:

• For the filling
• 3/4 cup sugar
• 1/4 cup + 1/2 Tbsp cornstarch
• 1/8 teaspoon salt
• 2/3 cup water
• 1/2 cup unsweetened non-dairy milk
• 3 tablespoons lemon juice
• Grated zest of one lemon
• 65 grams (2.3 oz) raspberries, pureed in a food processor or blender
• For the meringue
• 4 tablespoons aquafaba (liquid from a can of garbanzo beans)
• 1/8 teaspoon apple cider vinegar
• 3 tablespoons fine sugar (grind granulated sugar in a blender until powdery, almost like icing sugar)
• 1/8 teaspoon vanilla extract

Instructions:

1. Preheat oven to 175°C (350°F)
2. Cut strips of baking paper and place them inside each cup of your muffin tin with the ends out and folded over. This makes tabs you can pull to lift the mini pies out easily. Roll out your pie crust and use the rim of a glass to cut out circles large enough to line the cups of your muffin tin. I found it easier to get the pastry into the muffin tin by cutting a slit from the edge to the middle of the circle and folding it into a cone then pressing the pastry into the muffin cups and pressing the folded edges together. Prick the bottom of each pie with a fork.
3. Line each pastry case with baking paper and fill with beans or rice. Blind bake the crust for about 20 minutes. Then remove the beans and baking paper and continue baking for 10 – 15 more minutes or until the pastry is golden brown.
4. ...................................

for full recipes please see : www.cilantroandcitronella.com

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