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Chocolate Hemp Macaroons

For approximately 60 pieces

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100 g
dark chocolate coating
250 g
ground hemp seeds
50 g
200 g
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.