Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Macaroons
How it's done
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Macaroons
Drain the chickpeas, pour the aquafaba into a bowl (yields approx. 70 g). Add half of the sugar and the salt, beat until stiff using the whisk on a mixer. Add the remainder of the sugar, continue to beat for approx. 5 mins. until the mixture turns glossy. Mix the coconut flakes, pistachios and orange zest, add to the mixture, gently fold in using a rubber spatula. Using your hands, shape the mixture into approx. 24 walnut-sized balls, place on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, slide the biscuits and baking paper onto a cooling rack, leave to cool.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
|---|---|
| Tip: | Mix the drained chickpeas into a salad or use them to make hummus. Cover the chickpeas and keep in the fridge for approx. 1 day. |
How-tos
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