S’mores cookie cups are quick and straightforward and oh so scrumptious!
Your weekend occasion dessert downside has simply been solved!
All you want is a fast cookie dough recipe and a few vegan ganache
Billowy marshmallow toasted to perfection
These chew sized S’mores cookie cups are fairly addicting so don’t say I didn’t warn you!
The recipe beneath makes two dozen however I assure that received’t be sufficient!
Instruments I used for this recipe:
Kitchen Support Mixer with balloon whip attachment
WATCH THE QUICK YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!
For simpler one chew desserts click on the hyperlinks beneath!
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- Apple Pie Bites
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- Lemon Coconut Macaroons
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- Choco Cream Pie Bites
Miniature Chocolate Cream Pie Cookie Cups
S’mores Cookie Cups
Substances
- For the Cookie Dough Cups:
- Vegan Butter ½ cup (113g)
- Granulated Sugar ½ cup (100g)
- Mild Brown Sugar ½ cup (100g)
- Salt ½ teaspoon (3g)
- Aquafaba 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- All Goal 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 *non-compulsory
- 1 recipe Vegan ganache
Directions
- First put together the cookie dough recipe by creaming the vegan butter with each sugars and the salt within the bowl of your electrical mixer with the paddle attachment
- Cream for 3 minutes on medium to excessive velocity ~ till mild & fluffy
- Add the aquafaba slowly whereas mixing on low velocity till included
- The cease the mixer and scrape the underside & sides of the bowl then add the vanilla extract and blend on excessive velocity for 20 seconds to emulsify
- Sift collectively the flour, baking powder and baking soda after which add abruptly to the creamed combination.
- Combine simply till it comes collectively, don’t over combine
- Scoop the dough with a tablespoon scoop right into a non stick mini muffin tin~ if you’re not sure whether it is non stick evenly spray the cavities with pan spray
- Bake in a preheated 350°F oven for 10-Quarter-hour or till golden browned the cookie cups shall be puffed and a few of them might have already fallen with an indent that is OK
- As soon as they arrive out of the oven faucet them on the counter and the indents will fall much more, utilizing a teaspoon measure press gently whereas nonetheless heat to make extra spectacular indents
- Subsequent put together the vegan ganache in keeping with the recipe submit after which whereas nonetheless heat spoon a hefty tablespoon into every cookie cup
- Allow them to set (fridge is a good suggestion to hurry the method)
- Now make the Italian meringue Marshmallow
- Begin whipping the aquafaba with the cream of tartar on medium to excessive velocity whilst you prepare dinner the sugar syrup on the similar time
- Mix the water and sugar collectively in a heavy backside sauce pot and produce to a boil over excessive warmth.
- As soon as it boils don’t stir or agitate the pot
- Connect a sweet thermometer and prepare dinner to 240°F
- It ought to take about 8 minutes to achieve temperature which is roughly the identical time it takes to get the AF to stiff peaks.
- Slowly pour the recent sugar syrup into the whipping meringue till it’s all included
- Pipe the marshmallow onto every cookie ganache cup after which toast with a blow torch or butane creme brulee torch
Notes
S’mores cookie cups needs to be saved refrigerated for finest storage outcomes. They are often disregarded at room temperature for serving in a cool local weather for as much as 4 hours
The marshmallow will keep recent and agency for about 3 days after that it’ll begin to deflate & the cookie cup may also begin to get gentle
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