Tag Archive for vegan egg subsitute

Amaretti Cookies {Vegan}

This is my second cookie recipe this week, both of which feature aquafaba.

When I was doing research for this recipe, I had to go a bit further afield–Commercial Drive to be exact. I hadn’t had amaretti cookies in quite some time. They may not be easy for you to find, either, unless you live in a city with a fairly significant Italian population.

Thank goodness I do.

Vegan Amaretti Cookies

Fratelli is an old-school Italian bakery that’s been on The Drive for decades. I got some cookies to go, then headed next door to Calabria for some more Italian culture in the form of an Americano. I was literally the youngest person in there, and nearly everyone around me was speaking Italian.

There’s a lot of conflicting information about these cookies on the internet. There are, apparently, a few different versions of the cookie; but all of them come from a base of egg whites, sugar and almonds. Some are softer, some are harder, like a biscotti. They’re generally served at the end of the meal, along with coffee and liqueur, specifically Amaretto, which is a bitter digestif.

My version features a splash of Amaretto right in the mix.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


This version is a bit crispy on the outside, but chewy on the inside. They’re sweet, but not too sweet, thanks to the slight bitterness of the almonds and the Amaretto and a touch of dark cocoa.

By the way, amaretti are not just a cookie that can be enjoyed on their own. They make a great ingredient in other desserts as well. I’ve often used them in a trifle-like type dessert to add a little texture and crunch.

Amaretti Cookies Vegan

Amaretti Cookies {Vegan}

  • 1 cup almond meal
  • 1/4 cup aquafaba
  • 1/2 cup sugar
  • 1/4 tsp cream of tartar
  • 1/4-1/2 cup flour
  • 1 tbsp cocoa powder
  • pinch of salt
  • 1 tsp almond extract
  • 1 tsp amaretto liqueur
  • icing sugar for rolling


  1. Place the aquafaba and the cream of tartar into the bowl of your stand mixer with the wire whisk attachment. Beat on low for 2 minutes, then change the speed to medium. Beat for another two minutes, while adding the sugar in a slow stream. You don’t want it to reach the fluffy meringue stage, you rather want the aquafaba to be at a marshmallow stage–glossy and white, kind of sticky.
  2. In a separate bowl, combine the almond meal, cocoa powder and salt.
  3. When the aquafaba has reached the gooey marshmallow stage, remove it from the mixer, and add in the almond extract and the amaretto.
  4. Now fold in the dry almond meal mixture. Once this is all incorporated, begin to add in the flour, 2 tbsp at a time, until the mixture is still wet, but not gooey/sticky. You should be able to scoop up the cookies, and drop them without them sticking excessively to the spoon.
  5. Drop the balls into a bed of powdered sugar and roll them around a little in it. Place the cookies on a cookie sheet and flatten slightly with the bottom of a glass.
  6. Bake in a 325 degree oven for about 20 minutes. Remove to a wire rack to cool. Store in an airtight container.

Coconut Macaroons {Vegan & Gluten-Free}

Gentle reader, please permit me to start with a bit of a rant.

There are two words that are very similar, but describe two very different cookies. The first, macaroons (two o’s) describe coconut-based cookies that are relatively simple to make. The second, macarons (one o) are the french sandwich cookies that are made from almond meal and whipped egg whites. Creating the vegan version of which has been my nemesis.

Coconut Macaroons

When I was a kid growing up, we had coconut macaroons all the time. My mom made them quite a bit, I’m sure partly because they were pretty simple to make (and she really loved coconut). Her recipe involved a can of sweetened condensed milk.

It wasn’t until I was much, much older that I discovered the french macaron; delicate, many-nuanced and challenging in the extreme.

This recipe is for that easier coconut version. Many traditional coconut macaroon recipes call for whipped egg white (clearly not the recipe my mother worked off of), and so I thought: aquafaba! Of course. And it works quite well.

Want more Aquafaba recipes? Check out my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


Toasting the coconut in advance gives it more depth of flavour, and be sure to whip the aquafaba just to the point where it resembles melted marshmallows for maximum binding ability. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay.

vegan gluten free macaroons

Coconut Macaroons {Vegan, Gluten-Free}


  • 3 cups coconut flakes
  • 1/4 cup plus 2 tbsp aquafaba
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt


  1. Preheat the oven to 350 degrees, and spread your coconut in a single layer on a baking sheet. Toast it in the oven for about 5 minutes.
  2. Meanwhile, in the bowl of your stand mixer, place the aquafaba and the cream of tartar. Begin to whisk at a low speed, and then turn it up to medium speed after two minutes. After 4 minutes, begin to slowly stream the sugar into the mix. You don’t want to beat the AF until it’s a meringue. You want it to be white, glossy, and the texture of melted marshmallows. Continue to beat until it gets to this stage.
  3. Remove from the mixer and stir in the vanilla and salt. Add the toasted coconut to the whipped aquafaba and fold it in.
  4. Drop by spoonfuls onto a parchment-lined baking sheet. It’s better to keep the cookies on the small side. I used my beloved cookie scoop.
  5. Bake in a 350 degree oven for about 15 minutes, until golden on top.
  6. Drizzle with melted chocolate if desired, or dip the bottoms into melted chocolate and place on wax or parchment to harden.
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