1-Prepare your workspace: gather all ingredients and preheat your oven to 285°F. Line two baking sheets with silicone mats and prepare a large piping bag with a round tip. Sift almond flour and powdered sugar together and set aside. Place aquafaba and cream of tartar in a mixer bowl, then whip for about 1 minute on low or medium-low speed.

2-Whip the aquafaba: Increase speed to medium for 2 minutes, then raise to high and slowly add granulated sugar while whipping until stiff peaks form, approximately 10 minutes or more. Gently fold in the sifted dry ingredients with a spatula, adding espresso powder if desired. Fold until the batter flows slightly but is not ribbon-like, then transfer to the piping bag and pipe 1 1/2-inch circles onto the prepared sheets.

3-Remove air bubbles and rest macarons: Tap trays on the counter to remove air bubbles and pop any remaining ones with a toothpick. If adding espresso powder on top, sprinkle it before the shells dry, and let them rest for 30-45 minutes until dry to the touch.

4-Bake the macarons: Bake each tray separately for about 20 minutes, rotating every 5 minutes for even baking, then allow macarons to cool before filling.

5-Prepare the coffee ganache: Heat coconut cream until hot and pour over chocolate chips, whisking until smooth. Add espresso powder and optional coffee liqueur, then let it cool and chill in the fridge for a few hours.

6-Assemble the macarons: Pipe the ganache onto half the macaron shells, top with the remaining shells, and allow them to mature for 24-48 hours before serving.