Instructions

• Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper.
• Whip the chickpea brine in a stand mixer using the whisk attachment on high until you achieve a pale white, frothy texture—about 3 minutes.
• Gradually add the superfine sugar, one tablespoon at a time, waiting 30 seconds to 1 minute between each addition.
• Reduce the mixer speed to medium, then add lemon juice. Whip for about 5-10 seconds.
• Incorporate the cornstarch, adding it one tablespoon at a time while continuing to whisk.
• Add the optional beet powder to your mixture and whisk until the meringue turns a lovely pale pink.
• Pipe cookie rounds onto the prepared baking sheets, or use two tablespoons to drop meringue.
• Bake the cookies by placing the baking sheets in the preheated oven, then drop the temperature to 225°F (107°C) and bake for 2 hours.
• Turn off the oven and leave the cookies inside to dry overnight or for a minimum of 4-6 hours.
• For the fudge filling, whisk together the dairy-free milk, starch, and a pinch of sea salt in a small bowl until combined.
• Heat a small saucepan over medium heat and combine the milk mixture, coconut oil, and honey. Whisk until well incorporated.
• Pour the hot milk mixture over the chocolate chips in a bowl, then whisk to combine until melted.
• Whisk the chocolate mixture until it’s smooth and cool to the touch, about 5 minutes.
• Cover the fudge filling and refrigerate for 45 minutes to 1 hour until it thickens.
• Beat the thickened chocolate on high speed, adding starch gradually until it reaches a piping consistency.
• Pipe the fudge filling onto half of the meringue cookies, then carefully top with the remaining cookies.