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).