Vegan hazelnut macaroons made from ground hazelnuts and raw cane sugar, baked on fine wafers. A sweet temptation, perfect as a pre-Christmas pastry or for coffee in between.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 24Piece
Calories 80kcal
Ingredients
200gHazelnutsground, I grind the nuts fresh in my high-powered blender
100gRaw cane sugarwho likes it very sweet use a little more sugar
2tbspnStrengthI use tapioca starch, alternatively soy flour or another egg substitute of choice
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.