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Lemon & blueberry meringues
Elly Curshen's dainty vegan meringues are topped with homemade vegan lemon curd – which is also perfect for drizzling over pavlovas, cheesecakes, pancakes and yogurt
VeganVegetarian
Serves8
CourseDessert
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins
PlusCooking time 1 hour 30 mins + cooling
Ingredients
100ml aquafaba (from a can of chickpeas, or use Oggs Aquafaba Egg Substitute)
¼ tsp cream of tartar
100g caster sugar
125ml Oatly Whippable Creamy Oat cream alternative
75g blueberries, to serve
8 sprig/s mint, to serve
For the lemon curd
250ml Oatly Oat Drink Barista Edition
4 unwaxed lemons, 125ml juice, plus finely grated zest of 1
200g caster sugar
2 tbsp cornflour
35g vegan butter alternative, such as Pure Dairy Free Sunflower
¼ tsp turmeric
¼ tsp Cooks’ Ingredients Agar Agar
Method
Place all the curd ingredients into a small
saucepan and whisk together over a medium
heat. Cook, stirring often, for about 20
minutes, or until the mixture thickens. It will
thicken more as it cools. Cool completely, then
chill for at least 2 hours before using. It will be
runnier than a traditional lemon curd but the
perfect consistency for drizzling. If not using
within a day or two, pour into a sterilised jar
and keep in the fridge for up to a week.
For the vegan meringues, make sure your
bowl and whisk attachments are clean and free
of oil, as any grease will stop meringue peaks
from forming. Preheat the oven to 110°C, gas
mark ¼ and line a baking tray with parchment
paper or a reusable silicone mat. Use 2 lined
trays if necessary.
Pour the aquafaba into a large mixing bowl
(if using an electric hand mixer) or the bowl of
a stand mixer. Beat on low until medium peaks
form. Add the cream of tartar. Increase the
speed to high and whisk until stiff peaks form.
Once you have firmish peaks, start adding the
sugar, a spoonful at a time, while continuing to
whisk. Scrape down the sides of the bowl with
a flexible spatula to make sure all the sugar is
incorporated. Whisk until you have firm peaks
that do not move at all.
Take a large, heaped spoonful of mixture
and place on the lined tray. Use the back of
a tablespoon to shape into a circle approx
10cm wide. Make a dent in the centre with
the tip of the spoon, creating a nest shape.
Repeat until all the mixture is used up, leaving
about 2cm space between the nests. You
should have 8 nests.
Bake for 1½ hours. Do not open the oven
during that time. Turn the oven off and leave
the meringues in there to dry for at least
another 2 hours. They’re done when they
are completely dry and peel off the baking
parchment/silicone mat easily.
Softly whip the vegan cream alternative, then
serve on top of the meringues. Top with a little
vegan lemon curd and some blueberries, then
decorate with mint leaves.