Dark chocolate and sea salt macaroons
These classic treats are elevated by a pinch of Pure Sea Salt and glossy dark chocolate. Easy peasy to make vegan. Best eaten with a cup of hot tea.
INGREDIENTS
Makes around 12
- 6 tablespoons of aquafaba (the liquid leftover from cooked chickpeas) or 3 good quality egg whites
- 80g light brown sugar
- Halen Môn Pure Sea Salt
- 180g desiccated coconut
- 1 teaspoon vanilla paste
- 100g dark chocolate
METHOD
- Whisk together the chickpea water or egg whites and caster sugar in a large bowl for a couple of minutes until the mix turns lighter in colour, and frothy. Add the coconut, a pinch of salt and the vanilla, and use a wooden spoon to mix everything together.
- Leave to stand for around 15 mins.
- Heat the oven to 170C. Line a baking sheet with baking parchment. Using your hands, roll the mix into compact balls, then arrange on the prepared baking sheet. They won’t spread so you don’t need to leave loads of space between them. Bake for 10-12 mins until golden. They will smell fantastic.
- Leave to cool completely.
- Melt the chocolate in a heatproof bowl over a pan of simmering water. You can either dip the bottoms in, pipe in stripes over the top, or drizzle haphazardly using a teaspoon as we did.
- Sprinkle flakes of sea salt on top of the macaroons to finish. Best eaten with hot tea.
(We use the tin of chickpeas to make smoky hummus afterwards)
