Meringue magic

Whip up this vegan twist on a meringue pie using the power of aquafaba

- RICHARD MAKIN

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