1-Preheat the oven to 275°F (135°C) and line two baking sheets with silicone mats to get ready for baking.

2-Prepare the aquafaba liquid using one of the methods: Whisk 60 g water and 5 g aquafaba powder until smooth, cover, and let it sit for 30 minutes; or drain the liquid from 1 (16 oz) can of chickpeas, simmer it for about 25 minutes to reduce by half, then cool it completely.

3-Sift 100 g superfine almond flour and 65 g powdered sugar twice, discarding any chunky bits exceeding 2 tablespoons to achieve a fine texture.

4-To make the vegan meringue, combine 65 g aquafaba liquid, 70 g fine granulated sugar, 1/4 teaspoon cream of tartar (if using), and 1/4 teaspoon salt. Whip with an electric hand mixer on medium speed until stiff peaks form, about 15 minutes. Add gel food coloring at the soft peak stage if desired for a fun twist.

5-Gently fold the sifted dry ingredients into the meringue until fully incorporated and the batter loosens slightly. Test by dropping a small amount into the bowl; the edges should melt back in about 15 seconds. Do not overmix to keep the airiness intact.

6-Transfer the batter to a pastry bag fitted with a round tip and pipe 1.5-inch rounds onto the baking sheets, spacing them about 1 inch apart while holding the sheets at a 90-degree angle for even shapes.

7-Tap the baking sheets firmly to release air bubbles and use a toothpick to pop any large bubbles. Allow the macarons to rest for 15 minutes before baking to form a skin.

8-Bake one sheet at a time on the middle oven rack for 20 minutes (longer for larger macarons). Check doneness by gently touching; the shells should be firm and the base should not move. Cool completely before removing from the mats.

9-For the ganache, melt 1/2 cup (100 g) white chocolate chips, warm 1/3 cup (80 g) canned coconut cream, and stir the warm cream into the chocolate in thirds until smooth. Add 1 tablespoon (15 g) freeze-dried strawberry powder and 1/8 teaspoon salt, then blend with an immersion blender for 30 seconds. Cover and let it set at room temperature for 2 hours or refrigerate for 30 minutes. Transfer to a piping bag.

10-Assemble by pairing shells by size, pipe the ganache onto the bottom shells, and gently press the top shells onto the filling. Refrigerate in an airtight container for at least 24 hours to mature and soften the shells. Remove from the fridge 30 minutes before serving.