Eggless Meringue Nice Cream Sandwich Cookies
Super airy, crunchy vegan meringue cookies with soft chocolatey nice cream sandwiched in between. Eggless, gluten-free, and refined sugar-free.
- Prep Time: 30 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 3 hours
- Yield: approx 3-4 sandwich cookies
- Category: Ice Cream Cookies
- Cuisine: Dessert
Ingredients
Meringue:
- ⅔ cup aquafaba from chickpeas (unsalted)*
- ½ tsp guar gum
- 1¼ cups coconut palm sugar (or 1¼ cups coconut sugar, ground down into a finer consistency)
- ¼ cup mix of finely chopped chocolate of your choice and pecans (optional)
Nice Cream Filling:
- 3 ½ frozen ripe bananas**
- 2 tbsp cacao powder
- dash of salt
Instructions
- Place aquafaba and guar gum into the bowl of a stand-up mixer, and set to whip on high for approx 15 minutes, or until stiff peaks form.
- Meanwhile pre-heat oven to 200F. Line a large baking tray with parchment paper (or two smaller trays). Set aside.
- Once the aquafaba mixture reaches the stiff peaks consistency (it should look glossy and "full", not "foamy"), fold in the coconut sugar just until it mixes in (try to mix as briefly as possible, just until the sugar blends in, or your meringue will settle and collapse; note: that said, it's normal for it to settle back a little bit at this stage). Stop the mixer. Add in the chocolate chips and pecans and very briefly and carefully fold in with a spoon.
- Immediately dollop roughly 3 tbsp spoonfuls of this mixture onto a the prepared baking sheet(s) (or transfer mixture into a piping bag first and then pipe the meringues out), spacing them 2-3 inches apart (you should have roughly 6-8 cookies, depending on the size you are scooping out.
- Bake in a pre-heated oven for 2½ hours. Remove from oven, cool on a rack (they'll firm up a bit more as they cool).
- Once the cookies are cooled off completely, make the nice cream filling by blending all ingredients together in a power blender into ice cream consistency. Scoop out roughly 2 tbsp of the filling into the center of a flipped-over cookie (I used a 2 tbsp cookie scoop to make things easier here), cover with another cookie and press down into a sandwich. Repeat with remaining cookies. Enjoy straight away.
Notes
*To make aquafaba, simply drain the liquid from the can of chickpeas into a glass jar and reserve for baking purposes. You can also use other bean liquid, though for this recipe I recommend chickpea aquafaba.
**If your blender generally struggles with nice cream (i.e. processing frozen bananas), you can make this recipe in a food processor or put in ½ a fresh ripe banana in place of ½ a frozen one to the bottom of the blender to help with the blending.