Instructions

Pour aquafaba into a small saucepan and simmer until the liquid is reduced by half (approximately 10 minutes). Pour into a container and let cool completely before use.

Prep two baking trays with silicone mats or parchment paper. 

In a large bowl, sift together sunflower seed flour and powdered sugar.

In a standmixer bowl, pour in cooled, reduced aquafaba and cream of tartar. Whip until light, white peaks begin to form, ~4 minutes. Add in granulated sugar slowly as the mixer continues to work, until peaks are glossy and stiff.

Scoop the aquafaba/sugar peaks into the bowl with the sifted sunflower seed flour and powdered sugar. Using a large spoon or rubber spatula, fold the mixture until thoroughly blended. Push the mix into the side of the bowl as you fold until the consistency is like cake batter.

Transfer the mix into a round-tipped piping bag and pipe 1-2” circles onto your baking trays.

Lightly tap the baking trays to remove air bubbles from the macarons, turning the trays to make several taps on each side. If any bubbles remain, use a toothpick to carefully pop them.

Let the trays of unbaked macarons sit on the counter for 30 minutes – 1 hour until the tops are dry to the touch.

Preheat oven to 250 degrees Fahrenheit, (you can also do this while the macarons are drying).

Place trays into the oven as close to the center rack as possible. Bake macarons for 20 minutes; watch them carefully starting at 15 minutes to ensure they don’t start browning! Remove the trays from the oven and cool until room temperature.

Once the macarons are at room temperature, pipe or spread filling between two cookies to create the class sandwich look, (we used a store bought dairy-free chocolate spread!). Use a pastry brush to swipe a bit of vanilla bean paste on the top cookie for additional flavor and decoration. Freeze the macarons overnight – if you can wait! – to deepen the flavors, then thaw the next morning and enjoy!