Step 1

Preheat the oven to 180°C (360°F).

Step 2

Place the chickpea water in a large mixing bowl. Blend with an electric hand mixer until it expands in size - for about 5-6 minutes - and forms stiff peaks.

Step 3

Continue to mix and add in the vanilla extract, pinch of salt, and the icing sugar in small batches.

Step 4

Once all combined, carefully fold in the ground hazelnuts.

Step 5

Line a baking tray with non-stick baking parchment or a baking mat, then place the chunky batter onto the tray. Use 2 teaspoons to form little chunks - don't worry about the shape, these biscuits are meant to be 'rustic'.  Leave 2-3 cm space in between the macaroons.

Step 6

Transfer the baking tray to the oven and bake at 180°C for 15-20 minutes or until golden.