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Vegan Chocolate Cherry Amaretti naturally gluten free by Glutarama
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Vegan Chocolate Cherry Amaretti

Delicious little Italian inspired Amaretti biscuits but made vegan with aquafaba, with dark chocolate folded into the ground almonds, a hidden liqueur cherry and rolled in icing sugar. You'll never know these are egg free. Naturally gluten free and dairy free too. Perfect for teatime, festive celebration tables and homemade gifts.
Prep Time10 minutes
Cook Time20 minutes
Course: Tea Time, Treat
Cuisine: Italian
Keyword: Almonds, Amaretti, Amaretto, Biscuits, Cookie, Festive, Italian
Servings: 16 biscuits
Calories: 197kcal
Author: Glutarama

Ingredients

  • 100 ml aquafaba
  • ½ tsp cream of tartar
  • 250 g ground almonds
  • 50 g caster sugar
  • 50 g dark chocolate make sure its dairy free and vegan
  • 100 g glace cherries you'll need 16 if making 16 amaretti biscuits.
  • 2 tbsp brandy or cherry brandy [see notes for alternatives]
  • 100 g icing/confectioners sugar to roll the amaretti

Instructions

  • Preheat the oven to 170°C | 150°C fan | 325°F | Gas mark 3
  • Line 2 baking trays with baking paper.
  • TOP TIP: to achieve the best whipped aquafaba, clean your bowl with lemon juice or white vinegar, simply add a few drops and give the bowl a wipe around with a clean paper towel.
  • In a clean mixing bowl, whisk up the aquafaba and cream of tartar. This can take 5-10 minutes to get the right consistency, you need your aquafaba to turn from a yellow tinge to white.
  • Add the caster sugar one spoon at a time whilst still whisking until the meringue base is lovely and glossy.
  • Now melt your dark chocolate, I simply add mine to a bowl and pop them in the microwave for 10 second blasts until I'm happy they've melted.
  • Next add the ground almonds and melted dark chocolate and fold until fully combined. You'll end up with a sticky mess. Don't worry if it looks like all the air has been knocked out, this is normal.
  • Scoop dessert spoons of the mixture and drop them into a bowl of icing sugar. Now push a liqueur cherry into the middle of the dollop of mixture and tease the edges together to hide it. Once covered, your amaretti dough will be easier to handle and roll into a ball.
  • This is enough mixture to make 16 medium/large balls the size of small apricots. Place 8 on each tray, they don't spread much, and place in the oven for 20 mins.
  • Remove from oven once beautifully puffed up with familiar cracks. Place on a cooling rack and leave to cool completely before removing, they are still fragile when warm.

Notes

You can buy cherries already soaked in kirsh or cherry brandy. Alternatively you can use cherries in syrup rather than the glace cherries I've used in this recipe. These options are far more expensive than the simple glace cherry idea though.

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 38mg | Sodium: 54mg | Potassium: 87mg | Fiber: 2g | Sugar: 15g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg