1-Prepare your ingredients by measuring aquafaba, almond flour, and powdered sugar precisely. Preheat the oven to 150°C (300°F).

2-Whip the aquafaba with an electric mixer until stiff peaks form, adding a pinch of cream of tartar for stability if desired.

3-Sift almond flour and powdered sugar together to prevent lumps and ensure a smooth batter.

4-Fold the dry ingredients gently into the whipped aquafaba, keeping the airiness for the right macaron texture.

5-Add lemon zest during folding to spread the citrus flavor evenly.

6-Pipe the batter onto a baking sheet lined with parchment paper in uniform circles.

7-Let the macarons rest for 30-60 minutes until a skin forms to avoid cracking.

8-Bake at 150°C (300°F) for 15-18 minutes. Let them cool completely before filling.

9-Prepare the blueberry lemon filling by mixing vegan butter with blueberry puree and a touch of powdered sugar until smooth.

10-Assemble by sandwiching the filling between two macaron shells. Allow to mature overnight in the refrigerator for best flavor and texture.

Prepare the macaron shells by sifting 110 grams almond flour and 110 grams powdered sugar together. Whip 75 grams aquafaba with 1/4 teaspoon cream of tartar, starting at low speed until white and thick, then add 66 grams granulated sugar gradually until stiff peaks form. Fold the dry ingredients into the meringue just until combined, dividing the batter into two bowls. Color one bowl yellow and the other purple with food coloring, folding briefly until the batter flows slightly.

Assembling the Macarons Once your shells are baked and cooled, make the vegan lemon buttercream by whipping 4 tablespoons (56 grams) cold vegan butter until creamy, then mix in 1 cup (125 grams) powdered sugar, 2 tablespoons lemon zest (from 2 lemons), and 1 tablespoon lemon juice, adding non-dairy milk or water as needed. For the blueberry jam, cook 1 cup blueberries with 2 tablespoons sweetener and 1 tablespoon lemon juice over medium heat until softened, then mix 2 teaspoons cornstarch with 2 teaspoons water, add to the blueberries, and cook until thickened. Cool thoroughly before use. Assemble by piping a ring of lemon buttercream around the edges of one shell, filling the center with blueberry jam, then topping with another shell.