Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.
Vegan blueberry meringue pie
2 HOURS + COOLING + CHILLING | MAKES 8 SERVINGS
A LITTLE EFFORT
This is twist on the classic lemon meringue pie, which still delivers a zesty punch, balanced with flaky, buttery pastry and smooth, creamy aquafaba meringue. If you’re new to aquafaba (the soaking water from a tin of unsalted chickpeas), keep in mind that you’ll get the smoothest whip if you refrigerate it for a few hours first. It’s also a good idea to wipe a slice of lemon around your mixer bowl and whisk before beating, as any residual grease will affect your perfect whip. Finally, for a beautiful flaky pastry crust, be sure to use a firm vegan butter such as baking block rather than margarine.
plain flour 170g, plus extra for dusting
caster sugar 1 tbsp
vegan butter 125g (cold), diced
soy cream or soy milk 1 tbsp
granulated or demerara sugar 1 tbsp
BLUEBERRY LAYER
blueberries (frozen or fresh) 800g
lemon 1, zested
caster sugar 150g
ground cinnamon a big pinch
vegan butter or margarine 20g
lemon juice 4 tbsp (about 2 lemons)
tapioca starch or cornflour 4 tbsp
MERINGUE
This story is from the December 2020 edition of Olive.
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This story is from the December 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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