VEGAN Chocolate Almond Meringue Cookie

Instructions

Make the cookie

1. Preheat oven to 250 F/120C. Line a small baking tray with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake in the preheated oven at 250 F/120C for 35-30 minutes. Turn off the oven and let cool inside.

Prepare the ganache

1. Place the chocolate in a small container (wide enough for the cookie to be dipped).
2. 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

1. 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.
2. Keeps well at room temperature for 2-3 days. Softens with storage.
3. Note: mix leftover ganache in almond milk for kick-ass chocolate milk. Sweeten to taste.