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 Originally made with fluffy egg-based marshmallow filling, I made my home-made vegan aquafaba version for you to enjoy.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
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Chocolate coffee cream & cookie
coffee cream & cookie dessert
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Rating: 0
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Course Dessert
Cuisine Middle Eastern
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
Pieces
Ingredients
For the meringue
For chocolate coating
Course Dessert
Cuisine Middle Eastern
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
Pieces
Ingredients
For the meringue
For chocolate coating
coffee cream & cookie dessert
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
To prepare the meringue:
  1. in an electric mixer bowl with whisking attachment put in the aguafaba and cream of tartar. Start processing on low until the mixture starts to slightly form.
  2. Increase the speed to high and add in one tablespoon of sugar at a time. Continue beating until the foam gets thicker and you used up all the sugar.
  3. Beat meringue for 6-10 minutes or until it is very stable and forms a nice peak. Towards the end of whipping, add the coffee extract and continue whipping until it's fully combined.
    Aquafaba meringue
  4. Transfer the meringue to a pastry bag fitted with a round 2 inch piping tip. Pipe a tall generous mound of meringue over each cookie.
    Aquafaba meringue desserts
  5. Cool the desserts in the freezer for about 2 hours.
  6. Heat up water in a small saucepan and simmer on medium heat. Place the chopped chocolate in a heat proof bowl over the saucepan. Whisk quickly to melt all the chocolate until smooth. Remove from heat and mix in the olive oil.
  7. Dip the frozen meringue desserts upside down into the melted chocolate, shake off excess chocolate and place on a deep dish or baking sheet to set. Chill for about 10 minutes in the freezer before serving.
    coffee cream & cookie dessert