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I have to admit, I’m pretty darn chuffed with myself, these Vegan Meringue Topped Mince Pies are so pretty and taste divine. I’ve been patting myself on the back ever since the first time I made them!
As with all my recipes these are of course gluten free, made with a sweet rich shortcrust pastry that uses light brown sugar to add colour and a deeper flavour.
The egg free meringue is for those of you (like me) who cannot tolerate, or are allergic to eggs. That said, I defy anyone to realise these are vegan meringue topped mince pies. My family couldn’t tell!
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Jingle off to the good bit
- Why make meringue topped mince pies?
- Using aquafaba to make meringues
- How do you make vegan meringue?
- How to make a sweet vegan and gluten free pastry.
- Tips on how to fill mince pie trays
- How to cook the vegan meringue topping
- Other festive recipe inspiration
- How long do these Meringue Topped Mince Pies keep?
- Vegan Meringue Topped Mince Pies Recipe
Why make meringue topped mince pies?
I admit I thought I was bonkers when I thought of this recipe. It actually came to me at the Allergy Free From Show when I was given a few cartons of OGGS aquafaba. I blurted out that I’d make Meringue topped mince pies with them and then wondered where the heck that idea came from?
Why make them? Because simply put, these are not only delicious and surprisingly not too sweet, but they are also the prettiest mince pies I’ve ever made and no one will guess they are gluten free, dairy free, egg free and vegan (assuming you use the right mincemeat).
Using aquafaba to make meringues
What is aquafaba?
So what is aquafaba? Simply speaking it’s the left over liquid in a tin of chickpeas. Basically, when chickpeas are canned in production, they are submerged in water. The time the chickpeas spend in the water turns the liquid into a rich starchy biproduct called aquafaba. This chickpea water can then be used to whip up into a froth.
By whipping the aquafaba you trap air bubbles in the slightly slimy liquid and this can imitate egg whites.
There is an issue with retaining this structure however, so this is why you must add a stabiliser such as cream of tartar. This will increase the whipped aquafaba volume and improve its stability making it something you can work with in baking and cold desserts such as vegan mousses.
How to whip aquafaba?
My best advice starts with the same advice for normal egg whites. Make sure you have a clean bowl, ideally metallic like a Kenwood Mixer, I always wipe my bowl down with a bit of kitchen roll dipped in lemon juice.
Next you whip the aquafaba on a high speed with a little cream of tartar (this can be done by hand but my goodness you’ve picked the difficult path!).
Aquafaba is an off white transparent liquid. The whipped aquafaba is also an off white creamy colour. You want this creamy colour to go as pale as you possible can. The whiter is goes, the better the results. I cannot stress enough, this takes ages.
Ready made aquafaba
I tend to use the ready made aquafaba by OGGS who produce this, a scrambled egg alternative and cakes in UK supermarkets.
How do you make vegan meringue?
The two things you need to remember here are Preparation and Patience. To make successful Meringue Topped Mince Pies, make sure the bowl you plan to use is clean as a whistle. Make sure you whip the aquafaba for the longest time possible. Stick to those two rules and your winning.
- In a clean mixing bowl, whisk up the aquafaba and cream of tartar. This can take 5-10 minutes to get the right consistency, you need your aquafaba to turn from a yellow tinge to white.
- Add the caster sugar one spoon at a time whilst still whisking until the meringue base is lovely and glossy.
How to make a sweet vegan and gluten free pastry.
I find that using light brown sugar in sweet pies and tarts, not only adds colour to the gluten free pastry but it also adds a deeper flavour. Personally I think it takes these Meringue Topped Mince Pies to the next level.
- Measure the flour and both fats into a bowl, using a pastry blender or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar and ground flaxseed.
- Add the cold water and using a rounded knife cut through the crumble mixture until it starts to come together.
- Tip onto a kitchen surface – no need to dust with flour.
- You have to knead the dough for a couple of minutes to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes. This step isn’t necessary but it will prevent shrinkage when baking.
Tips on how to fill mince pie trays
I do have a short 60 second video clip on how to do this [click here] but this is the best way to fill deep mince pie tins. Sometimes these deep filled tins can be a a struggle to fill without the pastry cracking but this gluten free pastry hack works every time.
How to cook the vegan meringue topping
This type of vegan meringue is not cooked in the oven. Instead you grill it or use a chefs torch to toast the tops.
- Add the meringue to a large piping bag with a star nozzle of your choice. Pipe meringue onto each mince pie.
- Pop the tray under the grill – DO NOT TAKE YOUR EYES OFF IT!
- Rotate the tray 4x to ensure and even toasting.
- Remove and allow the meringue topping to cool and ‘set’ before eating (you’ll burn your mouth if your impatient).
Other festive recipe inspiration
How long do these Meringue Topped Mince Pies keep?
Recently when I made these the family were totally mince-pied-out! That left just me to eat them, I love mince pies but not more than one a day. That batch lasted a week! The vegan meringue was still intact, beautifully light and fluffy like a marshmallow and the pastry still edible and not like bullets!
I kept them in a tin to keep them safe.
Vegan Meringue Topped Mince Pies Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Vegan Meringue Topped Mince Pies
Equipment
Ingredients
Pastry Ingredients
- 200 g gluten free plain flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 50 g lard/trex
- 50 g light brown sugar
- 1 tbsp ground flaxseed
- 3 tbsp cold water
Meringue topping
- 50 g aquafaba
- 100 g caster sugar
- 1 tsp cream of tartar
Filling
- 12 tbsp mincemeat
Instructions
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry blender or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar and ground flaxseed.
- Add the cold water and using a rounded knife cut through the crumble mixture until it starts to come together.
- Tip onto a kitchen surface – no need to dust with flour.
- You have to knead the dough for a couple of minutes to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes. This step isn't necessary but it will prevent shrinkage when baking.
The make the vegan meringue
- In a clean mixing bowl, whisk up the aquafaba and cream of tartar. This can take 5-10 minutes to get the right consistency, you need your aquafaba to turn from a yellow tinge to white.
- Add the caster sugar one spoon at a time whilst still whisking until the meringue base is lovely and glossy.
To make the mince pies
- Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link to the set I have and can thoroughly recommend)
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Cook in a preheated oven on 200°C | 180°C fan | 400°F | Gas 6 for 12-15mins. You want your mincemeat to just start to bubble.
- Remove from oven and if necessary re-whip the meringue briefly to achieve optimum thickness.
- Turn on your grill to allow it to pre-heat.
- Add the meringue to a large piping bag with a star nozzle of your choice. Pipe meringue onto each mince pie.
- Pop the tray under the grill – DO NOT TAKE YOUR EYES OFF IT!
- Rotate the tray 4x to ensure and even toasting.
- Remove and allow the meringue topping to cool and 'set' before eating (you'll burn your mouth if your impatient).
Nutrition
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