1-First Step: Prepare Your Workstation Start by gathering all ingredients including 75 grams aquafaba, 110 grams almond flour, 110 grams powdered sugar, and 1/2 teaspoon vanilla extract. Preheat the oven to 285°F as mentioned in the directions for even baking. Line two baking sheets with silicone mats and fit a piping bag with a 0.5-inch round tip to get everything ready.

2-Second Step: Whip the Aquafaba Whip the aquafaba and 1/4 teaspoon cream of tartar in a clean bowl on low speed for about 2 minutes until it thickens. Gradually increase to high speed and add 66 grams granulated sugar until stiff peaks form, which takes around 10 minutes. This step is crucial, so remember to go slow to avoid any mishaps.

3-Third and Fourth Steps: Mix and Fold Sift together 110 grams almond flour and 110 grams powdered sugar to remove lumps. Gently fold the dry ingredients into the whipped aquafaba using a spatula with a J motion until the batter flows slightly. Be careful not to over-fold, as this keeps the airiness that’s essential for the macarons’ texture.

4-Fifth and Sixth Steps: Pipe and Rest Transfer the batter to the piping bag and pipe 1 1/2-inch circles onto the baking sheets. Tap the trays to release air bubbles and let them rest for 30-45 minutes until the shells are dry to the touch. This resting period, as per the tips, helps prevent cracking and forms the perfect feet.

5-Final Step: Bake and Cool Bake one tray at a time at 285°F for 20 minutes, rotating every 5 minutes for even heat. Cool completely before filling, and adapt timing as needed. For more inspiration, check out our no-churn ice cream recipe to pair with your macarons for a cool treat.