Ingredients
F
For the base and pom pom:
O
20 Oreo cookies
i
1 ½ cups + 20 individual vegan white chocolate chips
w
1 cup white sanding sugar
F
For the Swiss meringue:
a
½ cup aquafaba (liquid from canned chickpeas)*, see notes
w
1 cup white sugar
c
½ tsp cream of tartar
F
For the chocolate shell:
v
1 ½ cups vegan white chocolate or melting wafers**, see notes
n
2 tbsp neutral oil or cocoa butter
Directions
1
For the Base and pom-pom
1
Melt 1 1/2 cups of white chocolate in 30-second microwave intervals, stirring between each, until smooth and glossy.
v
1 ½ cups vegan white chocolate or melting wafers**, see notes
2
Pour the sanding sugar into a shallow bowl. Dip each Oreo into the melted chocolate, letting the excess drip off, then roll or sprinkle it generously with sugar. Place on a parchment-lined tray to set.
w
1 cup white sanding sugar
O
20 Oreo cookies
3
Repeat the same process with 20 white chocolate chips to make the pom-poms, then set aside.
4
For the Swiss meringue:
1
In a clean, heatproof bowl, combine the aquafaba and sugar. Place the bowl over a pot of gently simmering water (make sure the bottom doesn’t touch the water) and whisk until the sugar fully dissolves and the mixture feels smooth between your fingers.
a
½ cup aquafaba (liquid from canned chickpeas)*, see notes
w
1 cup white sugar
2
Transfer to a stand mixer fitted with the whisk attachment. Add the cream of tartar and whip on high speed until stiff, glossy peaks form and the bowl feels cool to the touch, about 8–10 minutes.
c
½ tsp cream of tartar
3
Spoon the meringue into a piping bag fitted with a small round tip. Pipe onto each cookie, holding the bag upright and lifting as you pipe to form tall, swirled peaks (like a soft-serve cone). Freeze for 40–60 minutes, or until the meringue feels firm.
4
For the Chocolate shell
1
Melt the remaining white chocolate with oil (or cocoa butter) in 30-second microwave intervals, stirring between each, until smooth. If coloring, add oil-based red food coloring at this stage.
v
vegan white chocolate or melting wafers**, see notes
n
2 tbsp neutral oil or cocoa butter
2
Let it cool for about 3 minutes so it’s fluid but not hot, then pour into a cup deep enough for dipping.
3
Dip each cookie upside down into the chocolate, coating completely. Let the excess drip off.
4
As soon as the coating just begins to set, press a white chocolate “pom-pom” on top. If the meringue softens at any point, return the tray to the freezer for 15 minutes before continuing.
5
Refrigerate until the chocolate is fully set. Keep stored in the fridge and enjoy chilled.
