Preheat the oven to 310 ºF.
In a stand mixer, add 1/3 cup aquafaba and 1/4 tsp cream of tartar.
Mix on low for 1 minute.
Mix on medium for 2 minutes.
Raise speed to high and start adding 66 g sugar slowly over 3 minutes.
Keep mixing until you have stiff peaks for 3 minutes.
Sift together 110 g powdered sugar and 110 g almond flour.
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 2 drops red food coloring.
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 1 cup strawberry jam into a piping bag, pipe onto a cookie, and sandwich another on top.