Prep time, resting and cooling-45 minutes. Cooking time 20 minutes    
Makes 15-20 macarons

For the macarons:

‍100g icing sugar (sieved)
150g Ground almonds
100g Aquafaba (strained chickpea juice)
¼ tsp cream of tartar
125g Caster sugar
½ tsp vanilla extract
Vegan food colouring paste
Optional:
Decorations- edible glitter

‍For the filling:
60g vegan butter
120g Icing sugar
30g cocoa powder
1tsp vanilla extract

Equipment:
Hand whisk
Cooling wrack
Accurate scale
Sieve
Baking trays
parchment/silicone matt
Piping bag
1cm piping nozzle (optional)
Small Easter egg cookie cutter (my one was 5cm height, 2cm max width)

1.) Preheat the oven to 140 degrees. Place all of the aquafaba (chickpea juice) into a large bowl with the cream of tartar and vanilla extract. Begin to whisk on high speed (3-4 minutes) until the mix is at stiff peaks.
2.) After this gradually add the caster sugar whilst whisking on medium speed. Whisk for around 5 minutes until the aquafaba is at stiff peaks and glossy. Add any food colouring paste to add a pop of colour to your macarons.
3.) Place the aquafaba mix to the side. In another bowl, place all of the sieved icing sugar and ground almonds, mix until completely combined.
4.) Following this add the ground almond/icing sugar mix into the vegan meringue and fold in until combined using a spatula. When the mix is of a lava consistency, it is ready to pipe.
5.) Cut a piece of parchment to the size of your baking tray and begin to draw around your egg cutter. On my baking tray I managed to fit 15 macaron halves. Turn over baking parchment or silicone matt.
6.) Place the macaron mix into a large piping bag with a 1cm nozzle (optional). Cut off the end so there is a small 1cm gap at the end of the piping bag. Begin to pipe around in the egg traced shape. Smooth any lumps on the macarons with a palette knife.

Image below:

7.) Leave them on the tray for 1 ½ hours to rest uncovered. After this time, they should be ready. When you touch a macaron, none of the mix should come off.
8.) Place the macarons on a tray in the preheated oven (140 degrees). Cook for 5 minutes and then take out the tray and rotate, place it back in the oven for a further 15 minutes.
9.) In the meantime make the chocolate filling, put the icing sugar, vegan butter, cocoa powder and vanilla extract into a bowl and mix on medium speed with a whisk until combined, light and airy (for 2-3 minutes).
10.) Place the filling into another piping bag with your desired piping nozzle (I used a small star nozzle).
11.) When the macarons are finished cooking, leave on the side for 10-15 minutes until cooled. Begin to fill the macarons with the buttercream filling. Pipe on the shiny flat side first and then place the other macaron half on top (both flat sides on the buttercream). Cover in edible glitter (optional). Eat and enjoy!

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