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How to dehydrate raw vanilla macaroons in a/s ctp 7.20

Dehydrate Raw Vanilla Macaroons in A/S CTP 7.20

16
STEPS
INGREDIENTS
Mix coconut flour, cashew flour and agave powder in a large mixing bowl.

Mix coconut flour, cashew flour and agave powder in a large mixing bowl.

Add honey, water, vanilla extract, salt and scraped vanilla bean.

Add honey, water, vanilla extract, salt and scraped vanilla bean.

Use a wooden spoon or hands to form mixture into a dough.

Use a wooden spoon or hands to form mixture into a dough.

Dough will start to form (add water if dough is too dry).

Dough will start to form (add water if dough is too dry).

Scoop about 2 tablespoons of dough onto a sheet tray lined with parchment paper. (Slightly flatten dough with your palm).

Scoop about 2 tablespoons of dough onto a sheet tray lined with parchment paper. (Slightly flatten dough with your palm).

Dehydrate macaroons 140F (60C) overnight. (The wetter the dough, the longer the macaroons will need to dehydrate).

Dehydrate macaroons 140F (60C) overnight. (The wetter the dough, the longer the macaroons will need to dehydrate).

  • 1.0c Coconut Flour
  • 1.0c Cashew Flour
  • 1/2c Agave Powder
  • 3.0Tbsp Honey
  • 2.0Tbsp Water
  • 1/2tsp Vanilla Extract
  • 1.0 Vanilla Bean (scraped)
  • Pinch of salt