1-Start by getting everything ready so you can focus on the fun parts without any surprises. First, gather all your ingredients and prepare your baking sheets with silicone mats and a piping bag fitted with a round tip.

2-Sift the 90 grams almond flour, 30 grams pistachio flour, and 90 grams powdered sugar together, then set them aside. In a mixer bowl, whip the 75 grams aquafaba on low speed for about 1 minute until it’s foamy, then add the 1/2 teaspoon cream of tartar. Continue whipping for another minute until it’s thick and white, then crank up to high speed and gradually add the 66 grams granulated sugar in parts, whipping until stiff peaks form this takes about 10 minutes total.

3-Gently fold the sifted dry ingredients into the whipped aquafaba using a spatula with a letter J motion, and add food coloring if you want that extra pop. Test the batter by ensuring it flows slowly off the spatula; avoid overfolding to keep that perfect consistency. Transfer the batter to your piping bag and pipe 1 1/2-inch circles onto the silicone-lined baking sheets, then tap the trays to release air bubbles and pop any remaining ones with a toothpick.

4-Let the macarons rest for 30 to 45 minutes until the shells feel dry to the touch. Preheat your oven to 285 degrees Fahrenheit and bake each tray separately, rotating every 5 minutes, for about 20 minutes or until the macarons lift easily from the mat. Let them cool completely before moving on to the filling patience here makes all the difference.

5-To make the vegan pistachio buttercream, cream the 4 tablespoons (56.5 grams) vegan butter for 1 minute until it’s fluffy. Add the 1/4 cup (30 grams) pistachio flour and 1 1/2 cups (187.5 grams) sifted powdered sugar, then mix until smooth. Stir in the 1/2 teaspoon vanilla extract and adjust the consistency with a bit of milk or more powdered sugar if needed. For assembly, pipe the buttercream onto half of the cooled macaron shells, top with the remaining shells to form sandwiches, and optionally drizzle with vegan white chocolate and sprinkle with chopped pistachios or dried rose petals. Let the assembled macarons mature in the refrigerator for 24 to 48 hours for the best texture.