Chocolate Hemp Macaroons
For approximately 60 pieces
100 g | dark chocolate coating |
250 g | ground hemp seeds |
50 g | cornstarch |
| 4 | egg-whites |
200 g | sugar |
| 1 | pinch of salt |
| 1 | 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.
Berliner Hemp Crescents