I’ve always had a soft spot for meringue, and one of my absolute favorite things to pair with meringue cookies is whipped cream. It breaks up the sweetness of crisp meringue cookies in such a lovely way. Add to the mix some berries, and it’s a party :)
For this recipe I used a delicious layered combo: eggless and refined sugar-free aquafaba meringue cookies for the base, freshly whipped up coconut whipped cream, a dollop of raspberry jam and some fresh berries. But there are of course many possibilities for all kinds of fruity toppings of your choice. The result is something light, “happy-looking,” and the combination of airy cookies with lush cream (or ice cream, if you prefer) is so classic it’s hard not to fall in love!
This recipe is actually an older one — I think I first made these almost two summers ago and never got a chance to upload it on the site, and while I’m sharing the original version here (because it’s my favorite), a new idea occurred to me: this recipe would be perfectly complete in the sense of the harmony / logic of ingredients if the whipped cream was made not from coconut but from aquafaba as well! The video below will help if you’re not familiar with aquafaba or are looking for some beany whipped cream inspo:
And while we’re on the subject of coconut-free options, if you’re looking to make this a completely coconut-free recipe, feel free to use finely ground maple sugar in the cookies (and an aquafaba-based whip or another whipped cream of your choice).
For the cookies pictured, I piped mine out to get a rounder shape (as can be seen in photo above), but if you’re not overly picky about the finished shape, you can just spoon the mixture into a rough oval. Keep in mind it will spread out a little as it bakes.
You can, if you want, even make a giant single cookie / cake. I’ll admit, it’s not the most graceful thing to slice and serve, but it looks beautiful on a table and when it comes to meringue — I like my cookies messy ;)
Before you jump in, a quick aquafaba recipe disclaimer:
Making meringue is finicky. Making eggless meringue is very finicky. Making eggless and refined sugar-free meringue is… well, it needs a bit of a need-to-know of the basics first, so be sure to read this post on how to work with coconut sugar in your aquafaba meringue.Print
A crunchy, airy, and sweet (eggless) meringue-like cookie complemented with whipped cream, raspberry jam, and fresh berries. This recipe is vegan, nut-free, naturally gluten & grain-free, refined sugar-free, and uses no added oils.
- 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)
- 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).
- Immediately dollop roughly 6 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 4 large 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 whipped cream: open the chilled cans and scoop out into a clean mixer mixing bowl (or can use a hand mixer and a regular mixing bowl for this part) just the solid white cream that should be separated out at the top of the can (trying not to get any of the water from the bottom of the can in). Whip the coconut cream to a whipped cream consistency, then add in the maple syrup and vanilla extract and whip lightly once again to incorporate.
- Assembly: Divide the whipped cream between the 4 cookies and spread it out lightly. Top with roughly a tablespoon of jam, and top with fresh berries. Enjoy!
*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.
**For the jam here you can use a store-bought jam of your choice. I like St. Dalfour’s fruit-sweetened jams in terms of store-bought options. Alternatively, can make a quick and easy homemade version of a refined sugar-free jam using one of the following recipes: raspberry jam, blueberry jam.
Storage notes: these meringue and whipped cream cookies should be enjoyed right away for the best consistency, but can also be left covered (at room temperature or a slightly cooler temperature ideally, and only once the cookies are fully cooled off) for a few hours if planning to serve a little later. The meringue cookies, however, can be made a day or two in advance and topped closer to serving time, if need-be (and in that case should be stored in an air-tight container in a cool environment).