Makes 10 pcs.
Prep time 30 min.
125 g coconut flour
125 g sugar
Half a glass of Nicolas Vahé Curd / pistachio
3 tbsp Nicolas Vahé Salad topping / mixed seeds
1 tsp vanilla sugar
1 pinch of Nicolas Vahé French sea salt
100 g Nicolas Vahé Dark chocolate / liquorice and chili
Pre-heat the oven to 180°.
Mix all ingredients in a bowl.
Put a sheet of baking paper on a baking tray and form 10 coconut macaroons. Bake for 12-15 minutes.
In the meantime, melt the dark chocolate over a water bath.
Take out the coconut macaroons and let them cool off but save the baking tray and paper.
Once the macaroons have cooled off, dip the bottoms in the melted chocolate. Place the macaroons on the baking tray and let the chocolate cool off completely.
CURD, PISTACHIO, 170 G.
SALAD TOPPING – MIXED SEEDS, 170 G.
SALT, FRENCH SEA, 335 G.
DARK CHOCOLATE – LICORICE & CHILI, 50 G.
Hungry for more?
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...