Hazelnut cookie macaroons
Hazelnut cookie macaroons
Gluten-free, vegan.
Tip: You can use the cooking water from home-cooked chickpeas as aquafaba. Ideally, let it cool overnight with the chickpeas so it becomes slightly gelatinous, then strain and use it chilled. Be careful that it's not too runny. Alternatively, use 3 egg whites and bake for 15 minutes at 160 degrees Celsius (325 degrees Fahrenheit) using convection.
Products
| 100 g | Aquafaba (liquid from a jar of chickpeas) |
| 1 pinch | Baking powder |
| 100 g | Icing sugar |
| 2 drops | Cookies aroma oil |
| 250 g | Ground hazelnuts |
| 2 tbsp | Cocoa nibs |
| 30 pieces | Hazelnuts, whole |
| 1 piece | Empty container set (6 pcs.) pipette for amber glass |
Instructions
- Beat the aquafaba with a small pinch of baking powder using a hand mixer for several minutes until stiff peaks form. Slowly sprinkle in the powdered sugar.
- Add 2 drops of Cookies aroma oil to the mix.
- Gradually stir in the ground hazelnuts until the consistency is pasty (approx. 250–300 g). Add the cocoa nibs.
- Using a piping bag or two teaspoons, place small balls onto a baking sheet lined with parchment paper.
- Tags: Aromaküche
