Vegan Peanut Butter Macarons

Instructions

• Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
• Refrigerate aquafaba overnight.
• Preheat oven to 250°F (120°C).
• In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
• Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
• Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
• Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
• Bake for 30 minutes.
• Let the macarons cool for 15 minutes.
• Pipe the peanut butter onto the macarons.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!