Strawberry Macarons

Preheat the oven to 310 ºF.

In a stand mixer, add aquafaba and cream of tartar.

• aquafaba: ⅓ cup
• cream of tartar: ¼ tsp

Mix on low for 1 minute .

Mix on medium for 2 minutes .

Raise speed to high and start adding sugar slowly over 3 minutes .

• sugar: 66 g

Keep mixing until you have stiff peaks for 3 minutes .

Sift together powdered sugar and almond flour.

• powdered sugar: 110 g
• almond flour: 110 g

Fold the dry ingredients into your whipped aquafaba with a rubber spatula. Use consistent "J" motions. Keep mixing until you can take a big scoop, hang your spatula, and see it flow off the spatula slowly and relatively smoothly.

If desired, add red food coloring.

• red food coloring: 2 drops

Transfer your mixture to a piping bag. Pipe into ~24 circles on to a baking sheet lined with a silicon baking mat or parchment paper.

After piping, pick up your sheet and drop it on the table a few times. Take a toothpick and pop any bubbles you see.

Let rest for 15 minutes , until the shells feel dry to the touch.

Bake for 20 minutes total, rotating the sheet every 5 minutes .

Let them cool completely.

Put strawberry jam into a piping bag, pipe onto a cookie, and sandwich another on top.

• strawberry jam: 1 cup