for 24 pieces

Macaroons

1 tin	chickpeas (approx. 215 g)
100 g	sugar
1 pinch	salt
200 g	coconut flakes
50 g	unsalted, shelled pistachios, coarsely chopped
1	organic orange, use a little grated zest

How it's done

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.

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