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.

In a separate bowl, combine the almond meal, cocoa powder and salt.

When the aquafaba has reached the gooey marshmallow stage, remove it from the mixer, and add in the almond extract and the amaretto.

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.

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.

Bake in a 325 degree oven for about 20 minutes. Remove to a wire rack to cool. Store in an airtight container.