I had a plan. A really good one even. But this is what happens when I try and plan things out.
About a month ago, I sat down with my calendar, cookbooks, and lists of ideas I had for recipes. I planned out weeks of recipes and posts. Hell, I have through November all planned out! I was feeling amazing and on top of the world with my master ninja planning skills.
And then as it goes, life happened.
First thing’s first.
This recipe had quite a few fails. I only wish I had taken a picture of all the fails.
One time I took them out of the oven to find a baking full of unrecognizable blobs of see-through fluff. You really couldn’t call it fluff at that point.
And another time, I couldn’t even get my piped fluff to hold it’s shape before getting it into the oven. They were thrown in the trash before they even had a chance.
So it’s safe to say that I have done all the trouble-shooting and recipe testing on this one so you can make them perfect on the first try.
So aside from the recipe fail issues I was having, I had to deal with life.
As someone who deals with depression and anxiety on a fairly regular basis, things don’t always go as planned.
Some days end up with me in bed for most of the hours. Some days end up with me watching hours and hours of netflix. Some days end up with me mindlessly browsing pinterest for the entire day.
So yeah, things don’t always go as planned.
What’s funny though is that I had this recipe planned to go live today. Did I know it was National S’mores Day when I planned it? Sure didn’t!
I didn’t see that it was the grand holiday of s’mores day until I dragged myself out of bed this morning (ie 10:30 am) and started seeing s’mores flooding all of the Facebook. Only then did I kick myself for not photographing these deliciously brilliant vegan meringues that were sitting on a tray in the fridge for the last week.
So I hurried up. Got my bad mood whipped into shape enough to shoot a few photos and made myself get to work so I could share this fun little treat with you today on it’s righteous holiday.
Whether you’re vegan or you have friends that aren’t into the gelatin thing, S’mores may not get to be enjoyed quite as freely as the rest of the nation all summer long. With these little delights, you’ll be enjoying s’mores just like the rest of them!
- 1/2 cup aquafaba (the water left over when you drain a can of chickpeas or garbanzo beans)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup dairy-free chocolate chips
- 1/2 cup graham cracker crumbs
Preheat oven to 200 degrees F.
Add aquafaba, cream of tartar, and vanilla extract to the bowl of a mixer and start mixing on low using the wire whisk attachment. Gradually increase speed of mixer as the mixture begins to foam and increase in volume. Continue increasing speed until you get to the highest speed on your mixer. At this point, just keep mixing until you have very very stiff peaks and the fluff is stuck inside the whisk. It could take up to 20 minutes.
Once you have achieved stiff peaks, add the sugar, 1 Tablespoon at a time. Mix for at least 30 seconds in between each addition of sugar, to ensure complete incorporation.
As soon as you have added in all the sugar, you can either spoon or pipe the fluff onto a parchment-lined baking sheet. Your fluff should hold it's shape at this point.
Place in the oven for 2 hours. You will know they are done when you can easily pick them up off the parchment paper without them sticking. They may be slightly sticky, but the rest of the drying process will happen over the next few hours.
Turn off the oven and leave meringues in until the oven has fully cooled (overnight preferably).
At this point, they should be light, crunchy, and airy. You can take them out of the oven and decorate.
Melt chocolate chips in the microwave. Drizzle over meringues and top with graham cracker crumbs while chocolate is still melted. Place in the refrigerator until chocolate has hardened.
recipe will make 2-3 dozen meringues, depending on size
note: These meringues require patience. A lot of misses I had were from not whipping long enough to get stiff peaks, or drying out long enough, or too high oven temps. If you have really, really stiff peaks, the meringues will hold their shape and they will not budge or collapse during the oven drying, so it's worth it to slow down and whip well.
Store in an air-tight container for up to 2 weeks.
If you make this recipe, please snap a pic and post it on Instagram, tagging me @happyfoodholly