- 120 g aquafaba (brine from a can of chickpeas)
- 1/2 tsp tartar baking powder
- 1 tsp carob bean gum, guar gum, or golden flax flour
- 1 tsp lemon juice or vinegar
- 200 g Lizza Erythritol
- 200 g coconut flakes
- Whisk the aquafaba in a food processor with the tartar baking powder on the highest setting until a thick foam has formed.
- Add the carob bean gum, vanilla flavour, and lemon juice and continue beating. After another 2-3 minutes slowly pour in the erythritol, only about 1 tablespoon at a time.
- Preheat the oven to 120° C and cover two baking sheets with baking paper.
- As soon as all of the erythritol has been added, beat the mass for 5-10 minutes more. It should then be white and shiny and flow very slowly from the mixer attachment.
- Take the mixing bowl out of the machine and add the coconut flakes. Carefully lift under the meringue with a silicone scraper until everything is evenly distributed.
- Use two teaspoons to put 20 walnut-sized heaps on each baking sheet.
- Bake the coconut macaroons in the preheated oven for about 30 minutes. Since the air is circulated, both trays can be baked at the same time.
- After the baking time, take the trays out of the oven and let the coconut macaroons cool down completely. As soon as they are cold, they can be easily removed from the baking paper and stored in a cookie jar.
- Bon appetite!
Nutritional information (per serving): 47 kcal, 7g carbs, 4g fats, 1g protein, 1g sugar, 1g fibre.