1-First, start by preparing your ingredients: measure all precisely and line two baking sheets with silicone mats, then get a piping bag ready with a large round tip. This step sets the foundation, much like how I always double-check my measurements to prevent uneven baking.

2-Next, sift together 100 grams almond flour, 90 grams powdered sugar, and 12 grams cocoa powder; set this aside for smooth integration later.

3-Once that’s done, whip 75 grams aquafaba with 1/4 teaspoon cream of tartar. Begin on low to medium-low speed for 1 minute, then move to medium for 2 minutes, and finally high speed while gradually adding 66 grams granulated sugar. Keep whipping until stiff peaks form, which takes about 10 minutes total this is crucial for that perfect meringue texture. I’ve learned that rushing this part can lead to flat macarons, so take your time.

4-After whipping, gently fold the sifted dry ingredients into the aquafaba mixture using a spatula; add food coloring if you want a fun twist. Fold until the batter flows slightly but isn’t too thin avoid the ribbon stage to keep things airy. For the next part, transfer the batter to your piping bag and pipe 1 1/2 inch circles onto the baking sheets. Tap the trays on the counter to release air bubbles and pop any with a toothpick; this helps prevent cracks during baking.

5-Letting the piped shells rest and baking: Let the piped shells rest for 30-45 minutes until a dry skin forms on the surface; this resting period is key for developing those iconic feet on your macarons. Once ready, preheat your oven to 285°F and bake each tray separately for about 20 minutes, rotating after 5 minutes for even results. Allow the shells to cool completely before handling to avoid breakage.

6-For the ganache, heat 1/4 cup (60 ml) coconut cream until hot, then pour it over 1/3 cup (56.6 grams) chocolate chips or chopped dark chocolate. Whisk until smooth, microwaving briefly if needed, then cool to room temperature and refrigerate for 30-40 minutes until it’s thick enough to pipe. Finally, assemble by piping ganache onto half the shells and sandwiching with the rest, then let them mature in the refrigerator for 24 to 48 hours before serving bring to room temperature for 10 minutes first.