Vegan Macarons

Pre-heat oven to 285ºF. Sift the almond flour and powdered sugar together. Set aside.

Place the aquafaba and cream of tartar in the bowl of a mixer.
Start whipping on low speed for about 2 minutes, until it starts to get white and thick. At this point, raise speed to high, start to add granulated sugar, slowly, a bit at a time.
Continue to whip until the aquafaba achieves stiff peaks

Add the sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any

Fold forming a letter J with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula.

Transfer the batter to the piping bag. Pipe 1 1/2” circles on a baking sheet lined with silicon mat. Bang the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles

Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently

To Make Vegan Vanilla Buttercream:

Place the butter and shortening in the bowl of an electric mixer. Whip on medium for about 1 minute, until fluffy and combined

Add the powdered sugar and mix on low until combined. Raise speed and cream for another minute. Add vanilla and cocoa powder. Mix well

To assemble:
Pipe a dollop of buttercream on each bottom shell and sandwich them together.  Macarons will have a much better consistency and flavor if you leave them in the fridge overnight.