• Angelica Larsson

Mini apricot meringue pies | Easter | Vegan

Hello my lovelies! To finish our Easter month off I wanted to share a dessert and what better way then to make a dessert that looks like a giant egg. I didn't quite know what I wanted to make at first but then it hit me how about a lemon meringue pie and then it hit me again what about an apricot meringue pie so we get that vibrant orange and have it resemble an egg. It looks so adorable if I do say so myself!



Makes 4 mini pies.


What you need for filling:


1 1/4 dl (1/2 cup) sugar

1 1/4 dl (1/2 cup) vegan milk

1/2 dl (1/4 cup) squashed apricot with juice

1 tbsp cornstarch

2 tsp lemon zest

A drop of orange food colouring


What you need for meringue:


2 dl (0.8 cups) aquafaba

2 dl (1 cup) sugar

1 tsp white vinegar


What you need for topping:


Canned apricot halves

Sprinkle of cardamom


1 pre-packed pie dough


Begin with preheating the oven to 150℃ (300℉)


In a kitchen machine pour in the aquafaba and whisk it until it becomes a white foam now add half the sugar while it's whisking on high speed. After a few minutes add the remaining sugar, vinegar and whisk for another 5-7 minutes it should look thick, smooth and glossy.


I am going to use my smaller silicon moulds for this and dollop the meringue into two of them. Don't make it neat we want the illusion of an egg white.


Next pop the baking tray into the oven at the bottom and reduce the heat to 100℃ (210℉) and bake for 45 minutes to an 1 hour and set aside to cool


Raise the heat to 200℃ (390℉)


The other two moulds we will use for out pie crust, I am using a pre-packed one but you can of course make your own. Simply press and shape the dough into the moulds and pop them into the middle of the oven for 10-15 minutes. Allow to cool.


In a pot add squashed apricot with juice and cornstarch stir until the cornstarch has dissolved on medium high heat. Now add sugar, vegan milk, lemon zest and bring to a boil while whisking constantly until it begins to thicken up. It should take about 5 minutes.


Pour the apricot filling into the pie crust and pop into the fridge to set for about an hour. Once it has set we will pop on our meringue, add a apricot half and sprinkle on some cardamom. Looking eggcellent!


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