S’mores Cookie Cups

First prepare the cookie dough recipe by creaming the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment Cream for 3 minutes on medium to high speed ~ until light & fluffy Add the aquafaba slowly while mixing on low speed until incorporated The stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture. Mix just until it comes together, do not over mix Scoop the dough with a tablespoon scoop into a non stick mini muffin tin~ if you are unsure if it is non stick lightly spray the cavities with pan spray Bake in a preheated 350°F oven for 10-15 minutes or until golden browned the cookie cups will be puffed and some of them may have already fallen with an indent this is OK Once they come out of the oven tap them on the counter and the indents will fall even more, using a teaspoon measure press gently while still warm to make more impressive indents Next prepare the vegan ganache according to the recipe post and then while still warm spoon a hefty tablespoon into each cookie cup Let them set (refrigerator is a good idea to speed the process) Now make the Italian meringue Marshmallow Start whipping the aquafaba with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time Combine the water and sugar together in a heavy bottom sauce pot and bring to a boil over high heat. Once it boils do not stir or agitate the pot Attach a candy thermometer and cook to 240°F It should take about 8 minutes to reach temperature which is approximately the same time it takes to get the AF to stiff peaks. Slowly pour the hot sugar syrup into the whipping meringue until it is all incorporated Pipe the marshmallow onto each cookie ganache cup and then toast with a blow torch or butane creme brulee torch