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.
I don’t have much of a sweet tooth so the thought of making an entire pie and being stuck eating it for the rest of the week didn’t appeal to me. So I made these mini pies in a muffin tin and they’re the perfect portion size for when you want just a little hit of sugar. I recommend cutting strips of parchment paper to line the bottom of your muffin cups and make it easy to get the pies out once they’ve been assembled and baked.
I looked around a bit for ideas on how to do a vegan lemon filling. Most recipes I came across used agar agar or silken tofu to thicken. I wanted something more simple and accessible for most people and was happy when I came across this recipe. Oh man, is it ever tasty! And so easy to make. I reduced the recipe by half and added raspberries to have the perfect quantity for 12 delicious raspberry-lemon aquafaba meringue mini pies. Filling adapted from http://csmaccath.com/content/vegan-lemon-meringue-pie#.Vv-c2HonKNo
For the filling
For the meringue
Serving Size: 1
Amount Per Serving: Calories: 138 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Sodium: 88mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 1g
Notes: This is my recipe for coconut oil vodka pie crust. If you keep your mini pies in the fridge, you might notice the oil in the crust hardens a bit from the cold. Allow your pies to warm to room temperature before serving.
Filling adapted from http://csmaccath.com/content/vegan-lemon-meringue-pie#.Vv-c2HonKNo