1-Getting Started: First, gather all ingredients and prepare two baking sheets with silicone mats or parchment paper. Fit a large piping bag with a round tip, and sift almond flour and powdered sugar together to set aside. This prep work helps everything come together without rushing later on.

2-Whipping the Aquafaba: Place 75 grams aquafaba in a mixer bowl and whip on low speed, adding 1/4 teaspoon cream of tartar. Whip for 30 seconds until it thickens and turns white, then increase to medium speed for about one minute until whisk marks appear. Raise to high speed and gradually add 66 grams granulated sugar while whipping until stiff peaks form, which takes around 10 minutes total. For more on aquafaba, learn about this key ingredient to understand its role better.

3-Folding and Piping: Gently fold the sifted dry ingredients into the whipped aquafaba using a spatula in a slow, steady motion. Add 1 drop pink food coloring if you want a pop of color, and stop when the batter is thick but starts to flow slightly without forming a ribbon. Transfer the batter to the piping bag and pipe 1 1/2-inch circles onto the prepared baking sheets, then tap the trays to release air bubbles and pop any with a toothpick.

4: Let the shells rest for 30 to 45 minutes until dry to the touch, then preheat the oven to 285ºF and bake one tray at a time for 20 minutes. Rotate after 5 minutes and cover with foil at 8 minutes to avoid browning. Once done, let them cool before moving on to the filling.

5-Making the Buttercream and Assembling: For the vegan raspberry buttercream, cream 56 grams vegan butter for 45 seconds, then add 125 grams powdered sugar and 19 grams freeze-dried raspberry powder, mixing until smooth. Adjust as needed and pipe a ring around one shell, add a bit of 1/4 cup raspberry jam in the center, and top with another shell. This whole process takes about 2 hours prep, 40 minutes bake time, and 2 hours 40 minutes total, making it manageable for anyone.