Ingredients
Recipe of the Apple Puree
| 2 | Apples big |
| 60 g | Water |
| 1 | 1 Cinnamon Stick |
Recipe of the Macaroons
| 95 g | Coconut Flakes (ideally fine) |
| 8 g | Roasted Cacao Nibs, fine |
| 75 g | Fine sugar |
| 27 g | Chickpea juice (approx. 1 – 2 cans of chickpeas) |
| 35 g | Apple Puree |
Decoration
| Cacao Powder | |
| Gold Powder |
Preparation
Preparation of the Apple Puree
- Peel apples and dice finely.
- Place in a saucepan with the water and cinnamon stick and bring to boil once.
- Simmer until the apple pieces are soft.
- Remove the cinnamon stick and puree with a hand mixer while still warm.
Preparation of the Macaroons
- Place the cacao nibs in a chopper for several short intervals or roll them finely in a zipper bag with a rolling pin.
- Mix the coconut flakes, cacao nibs and sugar.
- Put the chickpeas in a sieve and squeeze the juice surrounding the chickpeas through the sieve. – Chickpeas are not used. Only the juice is needed.
- Mix the dry mixture with the jelly and a dough scraper.
- Add apple puree at the end.
- Roast the mixture over a water bath to 55-60 °C, then stir gently until cold.
- Form 7g balls with your hands and bake in the oven with fan circulation at 190 °C for 4-6 min.
- The surface should be shiny and crack easily.
- Turn in cacao powder after cooling.
- Hold the tip of a knife with gold powder over the balls and blow gently.
- Enjoy the little spheres.
Tip
- When buying canned chickpeas, make sure that they contain little or no salt.
- For store-bought apple puree, reduce sugar by 10 g.
- Coarse sugar and coarse coconut flakes can also be put into a shredder and shredded with short intervals.
- When shaping the balls, it helps to wash your hands in between.