Hazelnut macaroons, or macaroons in general, remind me of my childhood. My mom always baked macaroons at Christmas and I was allowed to help in the kitchen. Cookies were always a big topic in our family. I can still remember when my relatives visited and the whole table was full of colorful cookies. It was sometimes really difficult to decide between all the goodies. There are supposed to be people who do not like cookies, or sweets? I am definitely not one of them. Just the smell alone when the Christmas cookies are in the oven just blows me away. The roasted aromas of hazelnuts, simply irresistible. Are you in the mood for Christmas cookies? Then stay tuned.
Vegan hazelnut macaroons
This recipe is just right for me, quick, easy and delicious. Hazelnuts, raw cane sugar, warm water, a little oil and starch, that’s all. I grind the hazelnuts myself in my high-powered blender, but you can also get them ready-ground in organic quality. Mix everything into a dough and spread on wafers. Then decorate with a hazelnut and off it goes into the oven.
You may have noticed that I have another new obsession and that is tapioca starch. The is gluten-free and hypoallergenic, making it ideal for gluten-free cooking. In this recipe I use the product once again to bind the macaroons. Since not everyone has the starch at home, I’d like to share a few more tips for gluten-free binders:
- Soy flour , is particularly suitable as an egg substitute because it contains lecithin. This made the formation of an emulsion of fat and water possible.
- Locust bean gum (1-2g per 100g)
- Ground psyllium husks (2-4g per 100g)
- Corn starch , Potato starch , Arrowroot flour
- Xanthan Gum (you already know this)
- Chia and flaxseed
- Agar-agar (especially suitable for gelling)
Well, are those enough alternatives? I think there is something for everyone. Best you try here also once for you, what fits best. I am currently an absolute fan of tapioca starch and use it for very many purposes. However, it is also not always the right choice, as it tends to thicken some dishes too much and the fluffiness can be lost. I continue to try to give a handful of options for each dish.
Vegan macaroons, a treat for the palate
Macarons come in so many different varieties and I think the most famous are still the coconut macarons. Since I also already have a simple recipe on my page, maybe you might try them? I’m sure I might come up with a cool macaron combination or two in the near future. If you’d like even more cookie choices, check it out here. On the page with 21 cookies and more you will find everything for Christmas baking.
Vegan Christmas baking
Are you ready to make the super easy, irresistible hazelnut macaroons? You are
- Quickly made
Let’s go with these incredibly delicious vegan hazelnut macaroons, I wish you much fun in re-baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Hazelnut macaroons vegan
- 200 g Hazelnuts ground, I grind the nuts fresh in my high-powered blender
- 100 g Raw cane sugar who likes it very sweet use a little more sugar
- 2 tbspn Strength I use tapioca starch, alternatively soy flour or another egg substitute of choice
- 15 ml Frying and baking oil or another tasteless oil
- 100 ml Warm water
- 20 Piece small baking wafers
- 20 Piece Hazelnut kernels for decoration
- Heat the oven to 170 degrees (190 degrees top/bottom heat) and line a baking tray with baking paper or a baking mat.
- If using whole nuts, finely grind hazelnuts in a high-powered blender.200 g Hazelnuts
- Add ground hazelnuts to a large bowl, along with the raw cane sugar, starch, water and oil.200 g Hazelnuts, 100 g Raw cane sugar, 2 tbspn Strength, 15 ml Frying and baking oil, 100 ml Warm water
- Mix with your hands or a silicone spatula until everything is well combined.
- With the help of a spoon, place small mounds on the baking wafers and carefully spread out towards the ends. Place one hazelnut kernel in the center of each macaroon.20 Piece small baking wafers, 20 Piece Hazelnut kernels for decoration
- Place in oven and bake for 15-20 minutes until macaroons are lightly browned.
- Remove from the oven and let cool.
- Enjoy together with a hot drink or just like that!
- Store in an airtight container for up to 2 weeks (if they last that long) or just let them air dry in a cookie tray as a permanent cookie.