Add the aquafaba and cream of tartar into a bowl and use an electric stand mixer or hand mixer to whip the aquafaba until it reaches soft peaks. This takes about 8-10 minutes on medium-high speed.
Add the sugar and whip for about 1 minutes on high speed until the aquafaba forms stiff and shiny peaks.
Add 1/3 of the hazelnut meal and fold it into the meringue.
Add the frangelico and fold it into the meringue.
Add another 1/3 of the hazelnut meal and fold it in. Repeat this step once more.
Once all the hazelnut meal has been combined with the meringue, preheat the oven to 160°C fan.
Put 1 tablespoon of amaretti dough into your hands, roll the dough into a ball and lightly press it onto a baking tray lined with baking paper. Repeat this step until all the dough has been used up.
Break the chocolate into small pieces and press one piece of chocolate onto each amaretti.
Bake the amaretti for 30-32 minutes at 160°C fan. Once they're done, they should hold their shape when lifting up from the baking paper.
Let the amaretti cool down and enjoy!
Keyword aquafaba, chocolate, cream of tartar, frangelico, hazelnuts
Nutrition Facts
Hazelnut Amaretti with Frangelico and Chocolate
Amount Per Serving (36 g)
Calories 162Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 2.7g17%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 5.4mg0%
Potassium 3.5mg0%
Carbohydrates 12.7g4%
Fiber 1.6g7%
Sugar 8.9g10%
Protein 3.5g7%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 17mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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