1-Prepare the aquafaba and dry ingredients: First, heat the aquafaba in a saucepan to reduce it by half, stirring occasionally until it thickens, then cool it to room temperature and measure out 100 ml. Next, sift the almond flour and powdered sugar together to ensure a smooth mixture. Mix half of the aquafaba (50 ml) with this almond flour blend to form a thick paste, and add yellow food coloring if you want that extra pop.

2-Whip the remaining aquafaba and prepare the syrup: Whip the remaining 50 ml of aquafaba in a mixer until it reaches medium to stiff peaks for that perfect meringue base. At the same time, prepare a sugar syrup by boiling 40 ml water and 133 grams white sugar to 245°F without stirring. Slowly pour this hot syrup into the whipped aquafaba while mixing on medium-low, then crank up to high and whisk for 10 minutes until it’s glossy and fluffy.

3-Fold and pipe the macaron batter: Fold the meringue into the almond paste using a J-fold technique until the batter is glossy, thick, but still flowing nicely. Pipe 1 1/2 inch circles onto parchment paper, tap the trays to release air bubbles, and let the shells dry for 30 to 60 minutes until the surface feels dry.

4-Bake the macaron shells: Preheat your oven to 210°F and bake one tray at a time, rotating every 6 minutes for a total of 30 minutes, then leave them in the turned-off oven for another 20 minutes before cooling.

5-Making the Vegan Lemon Curd: For the lemon curd, combine lemon juice, zest, and granulated sugar in a small saucepan and bring it to a boil, stirring until the sugar dissolves. Mix the cornstarch with cold water and add it to the boiling mixture, cooking while stirring until it thickens and becomes smooth add a pinch of turmeric for color if desired. Remove from heat and stir in the coconut butter until it’s fully melted, then cool and refrigerate.

6-Creating the Vegan Lavender Buttercream: To make the buttercream, heat the coconut cream with dried lavender briefly in the microwave and let it infuse before straining out the lavender. Cream the vegan margarine in a mixer, then add the sifted confectioners’ sugar and the infused coconut cream, mixing until fluffy. Finally, add the vanilla extract and mix well for that perfect filling.

7-Assemble the macarons: Once everything is ready, assemble by piping a ring of lavender buttercream around the edge of one macaron shell, fill the center with lemon curd, and sandwich it with another shell. For a nice touch, drizzle vegan white chocolate on top and sprinkle dried lavender.