1-Let’s dive into making these vegan strawberry macarons with a focus on troubleshooting common pitfalls. Start by preparing your aquafaba using one of two methods: mix 60 g water with 5 g aquafaba powder and let it rest for 30 minutes, or simmer and reduce the liquid from one 16 oz can of chickpeas for 25 minutes, then cool it. This step sets the foundation for stable meringue.

2-Next, for the macaron shells, combine 100 g almond flour, 65 g powdered sugar, 65 g aquafaba liquid, 70 g granulated sugar, 1/4 teaspoon cream of tartar, and 1/4 teaspoon salt. Begin by sifting the almond flour and powdered sugar twice to remove any lumps. Whip the aquafaba liquid with granulated sugar, cream of tartar, and salt until stiff peaks form, creating a strong meringue base.

3-Gently Folding and Piping the Batter Once your meringue is ready, gently fold in the sifted dry ingredients until the batter loosens but isn’t overmixed this helps prevent cracking. Pipe the batter into 1.5-inch rounds on silicone-lined baking sheets, then tap the sheets to release air bubbles and let them rest for 15 minutes.

4-Bake at 275°F for 20 minutes, then cool the shells completely. For the vegan strawberry ganache filling, heat 100 g white chocolate chips with 80 g canned coconut cream, blend in 15 g freeze-dried strawberry powder and 1/8 teaspoon salt, and let it set. To assemble, pair similar-sized shells, pipe the ganache between them, and refrigerate for at least 24 hours before serving.