S'mores Cookie Cups
 
Prep time
Bake time
Total time
 
Serves: 24
Ingredients
  • For the Cookie Dough Cups:
  • Vegan Butter ½ cup (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (100g)
  • Salt ½ teaspoon (3g)
  • Aquafaba 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 1¾ cups (218g)
  • Baking Soda ½ teaspoon
  • Baking Powder ¼ teaspoon
  • For the Vegan Marshmallow:
  • Aquafaba ¾ cups (355ml)
  • Granulated Sugar ½ cup (100g)
  • Water 3 Tablespoons (45 ml)
  • Cream of Tartar ¼ teaspoon *optional
  • 1 recipe Vegan ganache
Instructions
  1. First prepare the cookie dough recipe by creaming the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment
  2. Cream for 3 minutes on medium to high speed ~ until light & fluffy
  3. Add the aquafaba slowly while mixing on low speed until incorporated
  4. The stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify
  5. Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.
  6. Mix just until it comes together, do not over mix
  7. Scoop the dough with a tablespoon scoop into a non stick mini muffin tin~ if you are unsure if it is non stick lightly spray the cavities with pan spray
  8. Bake in a preheated 350°F oven for 10-15 minutes or until golden browned the cookie cups will be puffed and some of them may have already fallen with an indent this is OK
  9. Once they come out of the oven tap them on the counter and the indents will fall even more, using a teaspoon measure press gently while still warm to make more impressive indents
  10. Next prepare the vegan ganache according to the recipe post and then while still warm spoon a hefty tablespoon into each cookie cup
  11. Let them set (refrigerator is a good idea to speed the process)
  12. Now make the Italian meringue Marshmallow
  13. Start whipping the aquafaba with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time
  14. Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat.
  15. Once it boils do not stir or agitate the pot
  16. Attach a candy thermometer and cook to 240°F
  17. It should take about 8 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks.
  18. Slowly pour the hot sugar syrup into the whipping meringue until it is all incorporated
  19. Pipe the marshmallow onto each cookie ganache cup and then toast with a blow torch or butane creme brulee torch
Notes
S'mores cookie cups should be kept refrigerated for best storage results. They can be left out at room temperature for serving in a cool climate for up to 4 hours
The marshmallow will stay fresh and firm for about 3 days after that it will start to deflate & the cookie cup will also start to get soft
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/smores-cookie-cups/