Lemon Meringue Pie

One dessert I thought I would have to forgo once becoming a vegan was my favourite lemon meringue pie. As a vegetarian, I used to make my own lemon curd and I always had a good stock in my larder. I knew for that you needed egg yolks. I had made meringues previously from aquafaba... Continue Reading →

Meringue

On a  previous blog, I established that the humble chickpea water can be used to make stunning meringues which rival the non-vegan egg white version. In fact when I compared my vegan meringues to egg ones the vegan ones stayed crisper for a lot longer. Here is the basic recipe that I use whether I... Continue Reading →

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