1-Gather all ingredients and measure accurately. Line baking sheets with silicone mats or parchment paper and fit a large piping bag with a round tip.

2-Sift almond flour and powdered sugar together to ensure a smooth mixture.

3-Whip aquafaba with cream of tartar, starting at low speed until white and thick, then gradually increase speed while adding granulated sugar slowly, until stiff peaks form.

4-Gently fold the dry ingredients into the meringue without overmixing, and add food coloring if desired.

5-Transfer the batter to the piping bag and pipe 1.5-inch circles on the sheets. Tap the trays to release air bubbles and pop any remaining bubbles with a toothpick.

6-Let the shells rest for 30-45 minutes until they are dry to the touch.

7-Preheat the oven to 285ºF. Bake the trays one at a time for about 20 minutes, rotating every 5 minutes.

8-Cool the shells completely before filling.

9-For the buttercream, sift powdered sugar with strawberry powder, then whip vegan butter until creamy and blend in the sugar mixture. Adjust consistency with non-dairy milk or powdered sugar if needed.

10-To assemble, pipe a ring of buttercream on one shell, add jam in the center, and sandwich with another shell. Optionally, drizzle with melted white chocolate and sprinkle freeze dried strawberry powder.

11-Refrigerate the macarons for 24-48 hours before serving. Bring to room temperature for 10 minutes before eating.