Marfigs' Munchies

Adventures in vegan eats and feats

Chocolate meringue cookies


I’ve been a cookie monster of late. I’m not sure whether it’s a sense of ennui that’s becoming overwhelming, with cookies as a temporary cure, or whether they’re just that bladdy good that they require their own food group. There’s always a middle ground to be had, but these cookies are no slackers in either department. Those bits of crushed meringue really make this a stunning little cookie, so let’s head over to the recipe! 🙂topmeringuecookiessplash

There’s never a shortage of vegan meringues once you get going and have cracked open a can of beans, and admittedly one can use your own brine (but the laziness!), so I decided to make use of them in a different way. If you’re sick of hearing me ramble on about meringues, my apologies, but this is the pinnacle of vegan science at the moment. After having one of the colleagues at work try it on her own steam with much success I’ve been inspired more than ever to “spread the word”, as it were, because meringues are the most normal, vegetarian treat there is, and because it’s so eggy it’s the perfect segway into the whole “look at what we can do – magic!” angle of veganism and not the one that makes people feel bad about themselves or uncomfortable, which I hate. meringuecookies4These cookies are delicious, sweet, but not your hard, crisp versions – if you want that then bake them for a few minutes more, but they do develop over a day or two and taste best the next day, as is the case with most things. I took these to work in the mornings with me and they made a delicious start to the working day as second breakfast. There’s oats in there so it’s very much legit :pmeringuecookies

Ingredients (makes 15 – 16):

  • 1 cup meringues, crushed
  • 1 cup oats
  • 1/2 cup buckwheat flour
  • 2 tsp baking powder
  • 3 TBSP cocoa/cacao powder
  • 2 tsp cinnamon
  • 1/4 cup milk
  • 2 TBSP applesauce (no sugar added)
  • 1/3 cup sweetener/sugar of choice
  • optional: 1/3 cup vegan dark chocolate chips


  1. Mix your dry ingredients in a bowl, then add your wet until mixed, folding in the crushed meringues and choc chips last until it forms a dough ball.
  2. Chill 30 minutes in the fridge.
  3. Preheat the oven to 190C and line a baking tray.
  4. Bake 12 minutes then transfer to a cooling rack.
  5. Once cooled store in an air-tight tupperware for up to a week.

meringuecookies6At some point I’m going to try and emulate one of my favourite cookies, which is sometimes featured on my WIAW days (which I’ve been too busy to do of late what with the new second job). The school is now on holiday so i have more time technically, but then we also have longer hours for the other job…and it’s just getting complicated. Cookies…cookies understand. They’re not complicated but just there and easy to shove into your mouth. Best happiness inducing treat? Possibly (except for, y’know, everything else in existence). meringuecookies2Sometimes it’s difficult to keep one’s spirits up, and I must admit I still rely heavily on food to help me out with that, but I have become more circumspect with what I go overboard with, and I guess living in a country lacking in stuff like store-bought vegan cheeze, ice-cream or what not helps, but my brain chemistry has also changed to the point where subtly sweet is more delicious than sickly sweet, and I’d rather eat a huge bowl of steamed carrots drizzled with lemon juice than a handful of cheezy sandwiches. meringuecookies1I always used to scoff at “older” people when I was a youngster (now old is the most relative thing on earth, ye gods) when they said they couldn’t eat the same things they did as a kid, and I was always flabbergasted and more than a little suspicious, because how was it not possible to eat five Snickers bars in one sitting, or even have the desire to do so? Now I’m much more understanding, of course, and would rather have a single slice of Snicker-ish cake, so I’m sure my inner child is rather horrified at me, whereas future self must be sighing with relief at the move away from diabetes 😉meringuecookies3Speaking of kids, two of my favourites in the whole world are leaving on 1 July for Morocco with my dad and V for a diplomatic mission, and it’s amazing how overwhelming it is to let go of youngsters, especially when they change at such a ridiculous pace. My adorable little brother is only now finally starting to speak in a way that I can understand, and my little sister is just a glowing creature who has transformed my life for the better. So this is just a warning that there may most likely be some form of radio silence this coming week as we prepare to say goodbye to the whole lot!siblingsAnd, of course, I’m busy non-stop with the upcoming ebook, which is going to be lots of fun! There are some ridiculously delicious recipes in there, all of which I’m super chuffed about, so expect it some time in July 🙂enchil sweetpotatowafflestop1

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

5 thoughts on “Chocolate meringue cookies

  1. Pingback: Silky mocha nut brownies | Marfigs' Munchies

  2. Worth a try TO satisfy my sweet tooth however not sure about the sugar or substitute?


    • 😀 It’s definitely worth it! Unfortunately my first few attempts with xylitol and other sweeteners was an epic fail since sugar is integral to the process to help caramelize it. I haven’t personally tried it with liquid sweeteners since they’re so expensive (e.g. maple syrup), but you might want to join the group dedicated to meringues to see there if anyone has managed ( – let me know if you experiment! I would say, however, that I only ever use “real” sugar for meringues and have been off of sugar for years but the amount you get per meringue is extremely little because one cup of castor sugar in a batch can easily make over 40+ meringues, so the split ratio works out to something manageable (or not guilt inducing!) 🙂


  3. Yum these look great!! I don’t think I’ve ever had meringue cookies (especially vegan ones!) so I definitely need to give these a try!


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