1-First off, place 200 ml of aquafaba in a small saucepan and bring it to a gentle simmer over medium heat. Stir it occasionally until it reduces by half and thickens to a slimy consistency like egg whites, then remove from heat and let it cool to room temperature. Once cooled, measure out 100 ml for use and store the rest in the fridge for up to 3 days.

2-Next, sift 133 grams of almond flour and 133 grams of powdered sugar together in a bowl. Mix 50 ml of the aquafaba with this dry mixture to form a thick paste, and feel free to add food coloring if you want to jazz it up.

3 Place the remaining 50 ml of aquafaba in a stand mixer bowl and whip on low to medium-high speed until it reaches stiff peaks.

4 In a small saucepan, boil 40 ml of water and 133 grams of white sugar without stirring until it hits 245°F, then remove from heat.

5 With the mixer on medium-low, slowly pour the hot syrup into the whipped aquafaba, avoiding the sides of the bowl, then crank up to high and whip for 10 minutes until glossy peaks form.

6-Gently fold the meringue into the almond flour paste using a J-fold technique until the batter is glossy and flows just right. Test it by drawing figure 8 shapes; it should spread a bit but hold its shape. Pipe 1.5-inch circles onto parchment, tap out air bubbles, and let them dry for 30-60 minutes.

7-Preheat your oven to 210°F and bake one tray at a time for 8 minutes, rotating halfway, for a total of about 30 minutes. After baking, turn off the oven and leave the macarons inside for 20 minutes before cooling fully.

8-Now for the frosting: blend 1 ripe avocado, 1/4 cup cocoa powder, 1/3 cup powdered sugar, and 1/4 teaspoon vanilla extract in a food processor, adjusting as needed. Pipe it onto half the shells and top with the rest, then store in the fridge for up to 5 days.