Sunny Priyan
Use 1/2 cup of aquafaba (the liquid from canned chickpeas) to replace egg whites. Whisk until stiff peaks form.
Whisk together 1 cup of powdered sugar and 1 cup of almond flour.
Gradually add 1/4 cup of granulated sugar to the aquafaba while beating. Whisk until glossy.
Gently fold the sifted almond flour and powdered sugar mixture into the meringue, creating a smooth batter.
Pipe the batter into circles on a lined baking sheet, tap to remove air bubbles, and let them rest for 30 minutes.
Preheat Oven at 300°F (150°C). Bake for 18-20 minutes. Let cool, then fill with vegan buttercream or fruit preserves. Enjoy your homemade vegan macarons!