1- Alright, let’s get those hands dirty and make some magic! Start by gathering and measuring all your ingredients before you begin it’s a game-changer for smooth sailing. Line two baking sheets with silicone mats and set up a large piping bag with a round tip to keep things organized.

2- Next, sift the almond flour, cocoa powder, and powdered sugar together and set them aside. Place the aquafaba in a mixing bowl and whip it on low speed for about 1 minute until it’s foamy, then add the cream of tartar and whip for another minute until it’s thick and white. Crank up the speed to high and slowly mix in the granulated sugar until stiff peaks form, which usually takes around 10 minutes total.

3-Folding and Piping the Batter: Once your mixture is ready, carefully fold in the sifted dry ingredients until the batter flows slowly off the spatula. To check if it’s perfect, drop a teaspoon on a baking sheet it should smooth out without peaks. Pipe 1 1/2-inch circles onto the silicone mats, tap the trays to release air bubbles, and use a toothpick for any stragglers.

4- Let the shells rest for 30-45 minutes until they’re dry to the touch, then preheat your oven to 285ºF. Bake one tray at a time for about 20 minutes, rotating every 5 minutes for even results. After cooling, pipe the cookie butter onto half the shells, sandwich them together, and add decoration if you like. Let them chill in the fridge overnight for the best flavor oh, and don’t forget, each macaron has about 115 calories, perfect for a guilt-free treat!