Crunchy and rustic vegan hazelnut macaroons recipe - German Style! These are a traditional Christmas bake in Germany, super nutty and delicious! Created with aquafaba and ground hazelnuts.
80gaquafabaunsalted chickpea water, weight before whipping
125gpowdered sugar
1pinchsalt
½teaspoonvanilla extract
200gground hazelnuts
Instructions
Preheat the oven to 180°C (360°F).
Place the chickpea water in a large mixing bowl. Blend with an electric hand mixer until it expands in size - for about 5-6 minutes - and forms stiff peaks.
Continue to mix and add in the vanilla extract, pinch of salt, and the icing sugar in small batches.
Once all combined, carefully fold in the ground hazelnuts.
Line a baking tray with non-stick baking parchment or a baking mat, then place the chunky batter onto the tray. Use 2 teaspoons to form little chunks - don't worry about the shape, these biscuits are meant to be 'rustic'. Leave 2-3 cm space in between the macaroons.
Transfer the baking tray to the oven and bake at 180°C for 15-20 minutes or until golden.
Keyword german macaroons, hazelnut macaroons, vegan hazelnut macaroons, vegan macaroons