27 August, 2017
Caught: Vegan Cloud Cookies
Much of what we chase in life is a memory of a childhood experience. That first hit of sugar. A food that gave comfort when there was little comfort to be had.
For those who have never had them: cloud cookies take the melt-in-your-mouth texture of cotton candy and turn it into a finger food. They are, at their heart, nothing but sugar puffs, and it’s the melt-in-your-mouth puffiness that makes them magical.
I’ve been chasing cloud cookies most of my life. Even when I could eat eggs, I was chasing cookies as good as the ones my mama made me. Crunchy, not chewy or crumbly, and perfectly flavored with (probably too much) vanilla.
So, with thanks to all of the chefs who experimented and published before me, here is my simple version of the magical cloud cookie, vegan style.
This recipe makes over 2 dozen great big addictive cookies, and even more cookies if you make them a reasonable size (bite size is really the best size for these treats). Not only do these cookies taste great, they're a pretty low-calorie dessert....they're mostly air!
Important Note: These take several hours to bake, so plan accordingly!
- 1 cup condensed chick pea aquafaba chilled (empty the 'water' from 2 cans of chick peas into a small sauce pan. Condense liquid over a low heat until it is reduced by about half. Store in the refrigerator.)
- 1/4 teaspoon cream of tartar
- 1 cup "superfine" sugar I don't buy different granularities of sugar, so I put 1 cup of my "granulated sugar" in the blender until it was powdery. I haven't tried yet, but making the sugar superfine might not be necessary.
- 2 teaspoons vanilla extract or your favorite flavor, to taste
Preheat oven to 225
Line cookie sheets with aluminum foil. I made big cookies and didn't bake the "leftover" whip, and used 2 medium baking sheets.
Whip together the cream of tartar with the aquafaba until stiff peaks form
Add the sugar, about 1/3 at a time, whipping well between each addition
Add the vanilla and give it a final whip
Dollop the cookies onto the foil-lined cookie sheets. Or get fancy and squish them through a frosting bag or cookie press if dollops aren't your style.
Bake for 90-120 minutes. These cookies will bake differently depending on conditions like the humidity in your house today, as well as conditions like how accurate your oven thermometer is.
Turn off the oven and leave cookies in for another 30 minutes
Take the cookies out of the oven and cool on the foil for at least another 30 minutes.
Peel the cookies off the foil. At this point, you can probably serve them, but some might still be a little gummy inside. For best results, wait for another hour before serving.
Instruments Mixer Oven Aluminum foil Cookie sheets Blender