1-First, start by preparing your ingredients. Reduce 200 ml of aquafaba in a saucepan by simmering until it reaches about half its volume and has a slimy consistency; let it cool to room temperature, then measure out 100 ml. Sift 133 grams almond flour, 133 grams powdered sugar, and 1 teaspoon cocoa powder if you’re using it. This sets the stage for those flawless shells.

2-Next, in a separate bowl, whip the remaining 50 ml aquafaba to stiff peaks using a mixer. Meanwhile, prepare a sugar syrup by boiling 40 ml water and 133 grams white sugar to 245°F. Slowly add this syrup to the whipped aquafaba while mixing on medium-low speed, then crank it up to high until you get glossy, stiff peaks. Mix 50 ml of the prepared aquafaba with the dry ingredients to form a thick paste, then fold in the meringue using a J-fold technique until the batter is glossy and flows just right.

3-Piping and Baking the Shells: Now, pipe the batter into 1.5-inch circles on parchment or silicone mats, tap the trays to release air bubbles, and let them dry for 30 to 60 minutes until the surface feels dry. Bake at 210°F, one tray at a time, for 6 minutes, rotate, and continue for a total of 30 minutes. Turn off the oven and leave the macarons inside for 20 minutes before cooling them completely.

4-For the frosting, simmer 3 tablespoons vegan margarine, 1/4 cup brown sugar, 1 tablespoon almond milk, and a pinch of fine sea salt in a saucepan until thickened and darker. Let it cool, then whip briefly and add 3/4 to 1 cup sifted powdered sugar and 1/4 teaspoon vanilla extract until it’s thick and ready to pipe.

5-To assemble, pipe the frosting onto half the cooled shells and top with the rest. For a nice touch, drizzle with melted chocolate and sprinkle sea salt. The whole process takes about 1 hour prep, 2 hours cook time, and totals around 3 hours, but it’s worth every minute. If you enjoy this method, you might like our salted caramel ice cream for another sweet treat idea.