When indulgence calls, make yourself (and a friend) these decadent, chewy and crisp Chocolate Almond Meringue Cookies. (V + GF)
Are you someone that gets cookie cravings at random times during the week, and can’t think of anything else but cookie after that? You’re not alone, my friend. I’m the same way. And mid last week, all I could think about were chocolate cookies, smothered in chocolate and nuts. Almonds to be precise.
But in a household of two members, one of whom isn’t a big fan of chocolate, and the other (me), a chocoholic who works from home, having a regular batch of 12 cookies is never a good idea. If experience has taught me anything, it’s that no good has ever come of leaving me unsupervised with a batch of cookies.
In an attempt to scramble a sweet treat out of what was available at hand (a teensy weensy amount of reduced aquafaba) and side-step any added fats or refined flour, a meringue cookie made total sense.
And what meringue cookie is more decadent than the fabulous French macaron? While sane people would have picked a recipe off the internet and followed it, I was blinded by cookie deficiency. As Professor Utonium threw random ingredients to create the Powerpuff Girls, I began throwing random ingredients into my mixing bowl to create a plant-based chocolate almond meringue cookie.
And while it didn’t quite develop ‘feet’ (no big surprise there!), it did come out perfectly crisp, like a macaron, but with no feet.
After waiting an appropriate amount of time for it to cool completely and peel off the parchment without sticking, I proceeded to dip it in a rich, chocolate ganache made with the darkest chocolate I could find and a teensy weensy bit of coconut milk.
The result: 8 absolutely decadent, delicate meringue cookies that were chewy and soft on one side and crisp on the other.
It’s an accident that I will repeat on purpose in the future, whenever a meringue cookie catches my cookie craving fancy.
When you make these Chocolate Almond Meringue Cookies (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
VEGAN Chocolate Almond Meringue Cookie
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 2
- Yield: 8 cookies
Ingredients
For the meringue cookie
- 30 g reduced aquafaba (thick enough to solidify when chilled)
- 26 g sugar
- 1/4 tsp. cream of tartar
- 20 g almond flour, finely ground
- 6 g unsweetened cocoa powder
- 6 g icing sugar
- 1 drop vanilla bean paste
For the ganache topping
- 1/4 c (45 g) dark chocolate (>60% cacao)
- 1/8 c canned coconut milk
- 2 tbsp. sliced almonds (optional)
Instructions
Make the cookie
- Preheat oven to 250 F/120C. Line a small baking tray with parchment paper.
- In a small mixing bowl, combine the reduced aquafaba with the cream of tartar. Whisk on medium-high speed until it turns pale white and forms soft peaks.
- Adding the sugar, one spoon at a time, continue whisking, until the mixture begins to turn bright white and stiff. Keep mixing until the sugar is completely dissolved.
- Sift in the almond flour, unsweetened cocoa powder and icing sugar. Fold the dry ingredients with the meringue using a spatula, and keep mixing until the batter falls off the spatula in ribbons.
- Transfer to a piping bag fitted with a small round icing tip. Pipe equal sized circles of batter onto the prepared baking tray, spacing them atleast an inch apart.
- Bake in the preheated oven at 250 F/120C for 35-30 minutes. Turn off the oven and let cool inside.
Prepare the ganache
- Place the chocolate in a small container (wide enough for the cookie to be dipped).
- Heat the coconut milk until warm and pour over the chocolate. Let sit for a few minutes for the chocolate to melt under the heat. Stir until smooth. Alternatively, you can microwave the chocolate and coconut milk for10-15 seconds until melted.
Assemble
- Dip the meringue cookies in the chocolate ganache until half the cookie is covered in chocolate. Place on the parchment paper covered baking tray. Sprinkle sliced almonds.
- Keeps well at room temperature for 2-3 days. Softens with storage.
- Note: mix leftover ganache in almond milk for kick-ass chocolate milk. Sweeten to taste.
sue | theviewfromgreatisland says
I basically just discovered the joys of meringue this year, and now I’m obsessed…I am so curious about aquafaba, I need to give this a try!
Tina Dawson says
Oooo Sue you are in for a treat!!!!!
Edyta at Innocent Delight says
I love these chocolate goodness and the fact that are fully vegan. Very creative!
Tina Dawson says
Thank you Edtya!
Traci says
Oh my word, I love everything about this recipe! The photography is off the hook…and really makes me want these cookies all up in my life. I love it that you used aquafaba. I’ve been wanting to play with that ingredient…you’ve inspired me! Pinning!
Tina Dawson says
Thanks Traci! I hope you’ll find it a fun ingredient to play with!
Molly Kumar says
These look soooo delicious Tina and I’ve never tried making Maringue at home. But your recipe is so easy and I’m loving the idea of using the meringue in cookies n will try the recipe soon.
Tina Dawson says
Please do, Molly! I know you’ll love these!
rebecca says
these look amazing! now I have major chocolate almond meringue cookie cravings. PS love your sprinkle photo!
Tina Dawson says
Thanks Rebecca!!!
Debbye says
I have always been intimidated by ganache, so have never attempted it. Your recipe makes it look super easy so I think I’m going to have to just do it! These look decadent.
Tina Dawson says
It’s the easiest, honestly! Please, please give it a try!
Elaine @ Dishes Delish says
Wow! These cookies look so delicious! It’s hard to believe they are vegan because of how delightful they look. I have to make them so I can taste how glorious they are!! Beautiful photos per usual!
Tina Dawson says
Thank you Elaine! Yes, it’s vegan and you won’t know the difference! I promise…