This cookie is a crispy, airy chocolatey delight that crumbles and melts in your mouth on contact. I admit that I have never been a huge meringue fan. I like the idea of meringue but the egg white is my least favorite part of the egg and let’s face it, that’s what meringue is. However, by making this vegan, most of that egg whitiness that I dislike just doesn’t seem to be there. Since aquafaba reacts like egg whites when making meringue, my feelings might just be purely psychological, but there you go. Give these a try for Passover.
Chocolate Chip Vegan Meringue Buttons for Passover adapted from Egg Farmers of Ontario
2/3 cup granulated sugar
2 teaspoons potato starch
Aquafaba from one 15 ounce can of chickpeas that have been drained
1/2 teaspoon of distilled white vinegar or cream of tartar
1 teaspoon vanilla bean paste
1/2 cup mini semi-sweet chocolate chips
3 Tablespoons unsweetened, Dutch process cocoa powder
- Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper
- In a small bowl, whisk together sugar and potato starch and set aside
- In the bowl of a standing mixer, beat the aquafaba on medium until foamy. Add in the vinegar OR cream of tartar and vanilla bean paste and continue beating on medium until soft peaks form. On high speed, add in sugar 1 Tablespoon at a time (I am serious – 1 T at a time) and beat until stiff, glossy peaks form.
- Using a spatula, gently fold in the chocolate chips and cocoa powder, just until blended. The meringue will deflate some.
- Drop by tablespoonfuls, about 1 inch apart, onto the prepared baking sheets. Bake for 30 minutes or until cookies are dry to the touch, rotating pans halfway through. Don’t try this on a humid day.
- Remove parchment and cookies from baking sheets and place on cooling racks. Cool completely and then carefully peel off of the parchment. Store in airtight containers. These would be great crumbled over ice cream or “fool.”