Following on from the delicious success I had with using ‘Aquafaba’ for my Peach Melba Eton Mess, I decided to have another play with this miraculous water.
This time I again made meringues but decided to sandwich them with a lemon buttercream encasing a beautiful raspberry. Mmmm. They were so yummy! The lemon flavour from the curd came through beautifully in the buttercream and the hidden raspberry was a nice surprise for the unaware.
Aquafaba is the name which has been given to the water found in tinned legumes. This water is miraculous. Some very clever soul whipped it up one day and found that it can be used for meringues, cakes, macarons, and even pasta – without the need for egg whites! Read here for some more fabulous ideas as to how to use Aquafaba Clearly a great alternative to the use of egg whites, especially for the vegan world, though do remember to purchase the tinned legumes where the water is unsalted!
So let’s get to it and bake!
Raspberry & Lemon Meringues, with Aquafaba Yum
Yield: about 12 meringue ‘sandwiches’
Time: hands on time 20 minutes; plus 90 minutes bake time and 90 minutes cooling time.
You will need:
1 x Large Baking Tray
Stand Mixer or Hand Held Electric Mixer
Piping bag, (optional)
For the Aquafaba Meringue
Unsalted Water from 1 x 215g (net weight) tin of beans (I used Butter Beans)
60g Icing Sugar, sieved
For The Raspberry & Lemon Filling
12 Fresh Raspberries, plus extra for serving
170g Butter, softened
210g Icing Sugar, sieved
4 – 5 tsp Lemon Curd (either shop bought or homemade lemon curd)
Freeze Dried Raspberries
How to make it:
1. Preheat the oven to 110c / Fan 90c
2. Cut a sheet of greaseproof paper to the size of your tray. Use a pencil to draw around a small cup / glass to act as a guide for the size of your meringues. Use the greaseproof paper to line your baking tray, keeping the pencil markings on the underside. Tack the corners down with a little margarine.
3. Make the meringue. Drain the water from the tinned beans into a bowl and beat until firm. Slowly add the icing sugar, beating well after each addition. You should end up with a thick glossy mixture. It will take a little longer than a traditional egg white meringue. Add a little more icing sugar if you feel it’s not thick enough. Either use a teaspoon or piping bag to drop / pipe ‘blobs’ of the meringue mixture onto the baking tray (I used a teaspoon). Place in the oven for 90 minutes. After the baking period has ended, turn the oven off, DO NOT open the oven door, allowing the meringues to cool slowly in the oven. Remove the meringues after at least 90 minutes.
4. Meanwhile make the buttercream. Place the butter into a good sized bowl and beat, either with a wooden spoon or electric hand held beater, until soft and creamy. Add the sieved icing sugar and mix slowly with a wooden spoon to incorporate and reducing that cloud of icing sugar. Once the icing sugar is incorporated, beat well. Taste, adding more icing sugar if you want. Add the lemon curd and ripple this through the butter cream mixture.
5. Assemble the meringues 10 minutes before you are ready to serve. Pair the meringues into those of equal size. Hold the meringue gently in the palm of your hand with the flat surface upper most. Using a pallet knife (or piping bag if you prefer), carefully spread butter cream on the surface, keeping the vast majority of it to the edges creating a hollow for the raspberry to sit. Place the raspberry in the hollow. Add some more buttercream to the flattened surface of the meringue’s pair. Sandwich the two halves together.
6. Using a pallet knife or similar, smooth the exposed butter cream edges to neaten.
7. To finish the meringue sandwiches, scatter the freeze dried raspberry pieces over the butter cream, then gently firm them in with your finger.
8. Once assembled share your creation, serving with extra raspberries if you like.