Chocolate Hemp Macaroons
For approximately 60 pieces
dark chocolate coating
ground hemp seeds
pinch of salt
small package of wafer papers for baking
Shred the chocolate into shavings and mix it with the ground hemp seeds and cornstarch.
Beat the egg-whites stiff with the sugar and a pinch of salt. Carefully fold the chocolate hemp mixture into the egg-whites.
Preheat the oven to 180 degrees Celsius.
Rinse a baking sheet with cold water, then spread out the wafer papers, and place small mounds of dough on them.
Bake on the middle rack of the preheated oven for 15-20 minutes.