- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 2
- Yield: 8 cookies
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)
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.
- 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.