Mini Lemon Meringue Pies

Don’t you need egg whites for meringue? Not anymore! Whoever made the discovery of aquafaba is a genius. It’s the juice from a can of chickpeas. I know, who’da thunk it?

Anyway, I thought it was high time I had a go at using it. I found this recipe from The Cook & Him and adapted it ever so slightly. I didn’t have time (nor the inclination) to make my own pastry so I bought some Jus-Rol ready rolled shortcrust. It’s accidentally vegan.

Tips:

  • Use baking beads in the pastry before you bake. Line the pastry with a circle of parchment at the bottom

  • I used a silicone cupcake tray

  • I burnt the tops of the meringue under the grill on the first round so do keep an eye on it

  • I didn’t bother with a piping bag and just spooned a big dollop on the top and used a fork to make peaks. Use a bigger dollop than you think as it shrinks under the grill

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Ruth JaneComment