Place the aquafaba in a pot on the stove for about ten minutes, then pour into a separate glass and set aside until it cools completely.
Line a baking sheet with parchment paper during this time, then prepare a piping bag and tips.
After cooling of aquafaba whisk it by electric machine. Continue whisking until thick.
Gently add granulated sugar to this mixture and continue beating at high speed until thick.
Then sift almond flour, powdered sugar and matcha to the aquafaba mixture. When it is ready, carefully add the rest of the dry ingredients. The mixture should be thick and slightly coarse, but it should fall out of the spoon.
Put the resulting mixture into a piping bag (or a plastic bag, from which you must first cut a corner).
Squeeze out circles with a diameter of about 3.5 cm. After squeezing, the dough should spread a little (but not much), so do not worry about the unevenness on the top of the cookie.
Leave the resulting dough circles for 2-3 hours to dry.
After 2-3 hours, bake the macaroons in the oven preheated to 302 F for about 10-12 minutes. Then turn off the oven and leave the macarons in it to dry for about another 15 minutes.
Allow the macaroons to cool completely before applying the cream or jam.
For the filling: use your favorite jam, or make a more traditional cream by mixing vegan butter (room temperature or softer), icing sugar, matcha milk until you’re happy with the icing’s texture.
If you are not a fan of matches, you can replace it with any other ingredient.
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