Cook Vegan — September 2017

Aquafabafeasts

MINI MERINGUES

•   170g (¾ cup) organic sugar

•   120ml (½ cup) aquafaba

•   2 tsp cornstarch

•   ¾ tsp vanilla extract

•   ¼ tsp cream of tartar

•   ⅛ tsp salt

1 Adjust oven racks to upper-middle and

lower-middle positions and heat oven to

225°C (Gas Mark 7, 425°F).

2 Line rimmed baking trays with baking

paper. Microwave sugar and aquafaba in

bowl, whisking occasionally, until sugar

is completely dissolved, 30 to 60 seconds

(mixture should not begin to bubble). Let

mixture cool slightly, about 10 minutes,

then whisk in cornstarch.

3 Using stand mixer fitted with whisk, whip

aquafaba mixture, vanilla, cream of tartar,

and salt on high speed until glossy, stiff

peaks form, and mixture is sticky and taffy-

like, 9-15 minutes.

4 Place meringue in pastry bag fitted

with ½ inch plain tip or large zipper-lock

bag with ½ inch of corner cut off. Pipe

meringues into 1¼ inch-wide mounds

about 1 inch high on prepared sheets.

5 Bake for 1 hour, switching and rotating

sheets halfway through baking. Turn off

oven and let meringues cool in oven for at

least 1 hour.

6 Remove from oven and let cool

completely before serving, about 10

minutes. (Cooled meringues can be stored

in single layer in airtight container at room

temperature for up to 2 weeks).

For Almond Aquafaba Meringues:

Substitute ½ teaspoon almond extract for

vanilla extract.

• Image and recipe from Vegan for Everybody by
  America’s Test Kitchen

3 Bake pastry crust in middle of preheated
oven until lightly golden brown and a bit
crispy around the edges, about 10 minutes.
Remove from oven and let cool.

4 Lemon Curd: In a small bowl, combine
water, non-dairy milk and cornstarch.
Whisk well to combine. Pour into a small,
heavy-bottomed saucepan and cook over
medium heat, stirring well with a whisk,
until it starts to bubble, about 5 minutes.

5 Add sugar, salt, lemon zest, lemon juice
and olive oil. Continue to cook, whisking,
until it thickens and bubbles, about 4 to 5
minutes. You’ll know it’s done when it coats
the back of a spoon and you can run your
finger through it without it running back
together. Transfer to a separate bowl, cover
and let cool in the fridge.

6 Meringue: In mixer bowl, combine
aquafaba, sugar and cream of tartar. Set
mixer speed to low and beat for 2 minutes.
Turn speed up to medium and beat for 2
minutes. Set to highest speed and beat
mixture until fluffy and peaks form, about 4
to 6 minutes. It will have a similar texture to
marshmallow fluff.

7 Spread lemon curd in an even layer in pie
shell. Top with meringue. With torch at full
blast, holding it 2 to 3 inches (5 to 7.5 cm)
from surface, toast top of meringue until
golden brown. Serve immediately.

Tips:
• You can make individual lemon meringue

tarts by following the same process,
substituting a 12-cup muffin pan for the pie
plate.

• Thick and containing chunks of coconut
meat, pure creamed coconut can be found
in your grocery store near the canned
coconut milks or where beverage mixes are
shelved. It comes in a sealed plastic pouch,
often inside a cardboard box.

• Make sure to use sugar that has not been

filtered through bone char, because it’s not
vegan.

• Courtesy of Aquafabulous! 100+ Egg-Free Vegan
  Recipes Using Aquafaba by Rebecca Coleman © 2017
  http://www.robertrose.ca Available where books are sold.
  Photography by Colin Erricson