1-Simmer 3/4 cup chickpea brine until reduced to 1/3 cup (70g), then chill it until thickened, which might take hours or overnight this step ensures a stable base for your meringue.

2-Sift almond flour (110g), powdered sugar (107g), and matcha powder (3g) together to mix them evenly and remove any lumps.

3-Whip the chilled aquafaba (70g) with cream of tartar (1/4 tsp) starting on low for 1 minute, then medium for 2 minutes, and finally high speed.

4-Gradually add granulated sugar (66g) while whipping on high until stiff peaks form, which takes about 10 minutes total patience here is key for that perfect texture.

5-Gently fold the sifted dry ingredients into the meringue using a “J” motion until the batter flows slightly but isn’t ribbon-like getting this right prevents cracking later.

6-Pipe 1 1/2 inch circles onto trays lined with silicone mats, spacing them out properly.

7-Slam the trays on the counter to release air bubbles and use a toothpick to pop any remaining ones.

8-Rest the shells for 30-45 minutes until they feel dry to the touch, which helps form those cute feet.

9-Bake one tray at a time at 310°F (adjust between 280°F-310°F based on your oven) for about 20 minutes, rotating every 5 minutes until the shells release easily from the mat.

10-Cool the shells completely before moving on to filling.

11-Once your shells are ready, it’s time for the smooth filling. Cream vegan butter (1/2 cup / 113g) for 30 seconds to make it fluffy. Then, sift powdered sugar (1 cup / 127g) and matcha powder (1 tsp) together before adding it to the butter. Mix until everything is smooth and airy, and if it’s too stiff, add a bit of non-dairy milk; if too runny, add more powdered sugar.

12-To finish, pipe the buttercream onto half of the cooled shells, then sandwich them with the remaining shells. Refrigerate for 1 day to let the flavors mature, enhancing that vegan matcha magic. Remember, the total prep time is 2 hours, with resting at 40 minutes and baking at 40 minutes, so plan ahead for the best outcome.