Vegan meringue cookies
Made from aquafaba with peanuts and super creamy chocolate filling.
I was surprised by how easy it was to make these cookies using aquafaba. Usually meringues are made out of egg whites, but I've always wanted to try make them vegan. I managed to reduce the number of ingredients to a minimum - you will only need to use 7 ingredients! The recipe is very simple, but the main thing to do everything as instructed and with patience.
Ingredients:
For the meringue:
- 120-145g chilled liquid from a packet of Turkish peas (I use ICA I love eco Turkish peas)
- 220g sugar
- 120g peanuts
- 1 tbsp. potato starch
For the filling:
- 1 chilled can of coconut milk
- 250g dates
- 150g dark chocolate
Instructions:
1. Put peanuts on a heated pan. Carefully toast until golden brown and remove from pan to cool. Then chop into smaller pieces.
2. Pour the Turkish pea liquid into a large bowl and start mixing by slowly increasing the speed until a stiff foam is foamed.
3. Then start adding sugar 1tbsp. at a time and whisk until the sugar has melted. Add the peanuts and potato starch and carefully fold them in. Fill the confectionery bag and press small circle shaped cookies. Bake in a preheated oven to 150 degrees, but after placing the cookies reduce the temperature to 110 degrees. Bake for 1 hour.
4. While baking the cookies, prepare the filling. Put the pitted dates in the bowl and only the hard part of the coconut milk can (carefully taken from the top with a spoon), pour the melted dark chocolate over. Blend until creamy.
5. Arrange the cookies in pairs so that they are similar in size. Put the filling on top of one of the halves and then place the other half on top. And ready! You can eat right away, but they will taste better if you put them in the refrigerator for at least couple of hours.
Tips & tricks:
- Peanuts can also be chopped with a knife. But it is important that there are no whole or large pieces left between the chopped peanuts, as this will make it difficult to squeeze the cookies out of the confectionery bag.
- To make sure that the Turkish pea liquid is well whipped, the bowl can be tilted or turned upside down - the foam should remain in place.
- Whether the sugar is melted can be checked with your fingertips by taking a small piece, if you feel large grains of sugar, continue whipping.
- On the other side of the baking paper you can draw circle to get perfectly identical cookies.
- If the filling seems too liquid after it's ready, put it in the refrigerator for a while.
- Most probably you will not need all of the cream, because the recipe is adapted to the size of 1 can of coconut milk, either you can save it for another batch of cookies or you can add chopped nuts, cool a little in the refrigerator. Then form small balls and coat with the cocoa powder. There will be excellent truffles.
