For the almond cookies:
1 tbsp. La Vida Vegan hazelnut spread
2 cans of chickpeas
65 g almond flour
75 g powdered sugar
45 g granulated sugar
15 g cocoa powder

1 jar of La Vida Vegan hazelnut spread

  1. Drain the chickpeas and collect the liquid (aquafaba).
  2. Boil the aquafaba until you have about half left and let cool in the refrigerator.
  3. Already line the baking sheet with baking paper.
  4. Finely grind the almond flour with the powdered sugar and cocoa powder in a food processor.
  5. Sift this mixture and discard what remains in the sieve.
  6. Beat 90 ml of cooled aquafaba slightly with a mixer and add the granulated sugar little by little.
  7. Beat the aquafaba until firm peaks form.
  8. Stir in the almond flour mixture in twos.
  9. Do not stir too long, as you will lose all the air.
  10. Fill a piping bag with the airy almond dough.
  11. Pipe not too large caps onto the baking sheet.
  12. Tap the a few times gently against the workbench to get nice even caps.
  13. Let the macaroni dough dry in a warm place for an hour or two.
  14. Preheat the oven to 110°C.
  15. Bake the macarons for about 30 minutes in the center of the oven.
  16. Turn off the oven and, with the door open, leave the macarons in the oven for another 15 minutes.
  17. Then take them out of the oven and let cool completely.
  18. Fill a piping bag with La Vida Vegan hazelnut spread.
  19. Turn all the macarons over and pipe the hazelnut spread on half of the caps, then cover with the other half of the caps.