Gather all of your ingredients before starting to make macarons. Measure out all ingredients.
Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip.
Sift almond flour, powdered sugar, and cocoa powder together. Set aside.
Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar.
Whip for about 1 minute, medium /low.
At this point, raise the speed to medium and whip for another 2 minutes.
Raise the speed to high and start to add granulated sugar, slowly, a bit at a time.
Continue to whip until the aquafaba achieves stiff peaks.
The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather.
Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly.
Add food coloring at this point, if using any.
Fold forming a letter J or nr 8 with the spatula.
Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief.
Transfer batter to the piping bag.
Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons.
Slam the trays against the counter to release air bubbles.
Use a toothpick to pop any remaining bubbles.
Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron
Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time.
Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat.
Baking time might vary depending on your oven and the weather.
Let the macarons cool down before filling.
Side note: Try to make the macarons in sunny not rainy, weather.
