Vegan Matcha Macarons Recipe

1. Preheat your oven to 225 and line two baking sheets with parchment paper or reusable silicone baking sheets in preparation.

2. In a microwave-safe bowl, combine the coconut sugar and aquafaba. Microwave the mixture for 30 seconds, whisking every 10 seconds. If the mixture starts to bubble, remove it from the microwave.

3. In a stand-up mixer fitted with a flat beater attachment, transfer the aquafaba-sugar mixture and mix on medium-high speed. Gradually add the cornstarch, matcha powder, vanilla extract, cream of tartar, and salt, ensuring they are incorporated well.

4. Mix for 9 to 15 minutes, checking the stiffness after 9 minutes. The meringue should be stiff, meaning it should hold its shape and not drip off the flat beater attachment when you tilt the mixer head up from the bowl. Be cautious not to overmix, as this can cause the meringue to split and become unusable.

5. Transfer the mixture into a piping bag or a compostable zipping bag, such as these. Cut a small hole in the bottom corner of the bag for piping.

6. Using the piping bag, pipe the meringue mixture onto both baking sheets, forming flat circular discs.

7. Place the baking sheets with the piped meringue into the preheated oven and bake for 1 hour.

8. After baking for an hour, turn off the oven and allow the macaron discs to cool inside the oven for an additional hour. This gradual cooling process helps prevent the discs from cracking. Once the hour has passed, carefully remove the macaron discs from the oven and transfer them to a cooling rack. Let them cool for an additional 10 minutes before proceeding with the assembly.