For the macarons:
Mix the icing sugar, ground almonds, and natural food colouring in one mixing bowl till combined.
Place the chilled aquafaba in another bowl and whisk until soft peaks just start to form ( you can’t over whisk this like egg whites so don’t panic with this stage)
Add the cream of tartar and sugar to the aquafaba and continue mixing till good soft peaks fully form.
Now sift the dry almond mixture gently into thew aquafaba and fold lightly till mixed in.
Transfer your mix to a piping bag and pipe your macarons on to parchment paper on a baking tray.
You now need to leave them for about an hour or so to dry out slightly before cooking.
There is some debate on if you should pre-heat your oven or not. I’ve found it works best if not but either way set your oven to 120°c, pop your macarons in and bake for around 30 minutes.
Remove from the oven, let cool, and then pipe your chosen filling on one side and top with another macaron.
For an extra festive look use the extra icing sugar to make a little icing and pipe a wintery snowflake on to each.
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