This coffee meringue cream & cookie individual dessert reminds me of my childhood. Originally made with fluffy egg-based marshmallow filling, I made my home-made vegan aquafaba version for you to enjoy. Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. It is often used in vegan cooking and baking to replace eggs. In Israel this dessert called Krembo (krem means cream, bo means “in it”). I haven’t worked with aqufaba in a little while and wanted to find a good use for it so this was ideal. I recommend chilling the aquafaba in the fridge for a few hours before using for better frothing.
These Krembo mini desserts are made of a round cookie base topped with coffee flavored meringue and dipped in chocolate coating. Personally I’m not a coffee drinker but after making my coffee cupcakes recipe I kind of like it.
Keep the desserts in a sealed container in the freezer up to one week.
For more vegan dessert ideas visit my dessert recipe section!
Coffee cream & cookie dessert varying ideas:
- Don’t feel like baking the cookie base? use an oreo cookie without the filling.
- Don’t like coffee flavor? try using vanilla or other flavor extract in the meringue