Step 1

Step 1 Pour the 300g of aquafaba and 175g granulated sugar (475g total) into a saucepan on low heat. Simmer for 15 minutes until it has reduced to 325g total weight (use a kitchen scale to check). Pour the aquafaba mix into a stand mixer bowl and leave to cool for 1 hour.

Step 2

Step 2 ⁣⁣Meanwhile, sieve together the almond flour, espresso powder and icing sugar a few times.⁣

Step 3

Step 3 ⁣⁣Add the cream of tartar to the aquafaba and start mixing on medium speed for 10-15 minutes.⁣⁣⁣

Step 4

Step 4 Once it reaches stiff peaks, pour the dry mix into the meringue.⁣⁣⁣

Step 5

Step 5 Gently fold the mix together until you get a slow-moving lava consistency.

Step 6

Step 6 Put the batter into a piping bag with a round 1cm piping tip and pipe circle blobs onto a silicon mat, holding the bag perpendicular to the tray. Bang the tray on a table a few times to pop all the bubbles.⁣⁣⁣ Use a toothpick to pop those bubbles if necessary.

Step 7

Step 7 Pre-heat the oven to 125C⁣⁣.⁣

Step 8

Step 8 ⁣⁣Leave the macarons to dry for at least 1 hour.⁣⁣⁣ Once the macaron shells are no longer shiny they are ready for the oven.

Step 9

Step 9 Place the macarons into the oven and immediately turn the oven down to 120C. Bake for 40 minutes and/or until the feet look dry. Turn the oven off and leave the macarons to dry out for at least an hour with the oven door ajar.

Step 10

Step 10 To make the ganache, heat up the soy milk in a saucepan with the espresso powder and salt until it is steaming. Pour this over the chopped chocolate and set aside for it to melt.

Step 11

Step 11 Once it is completely smooth, cover it and place it into the fridge to completely chill.

Step 12

Step 12 Assembly: Take the ganache out of the fridge for 20 minutes to warm slightly before filling. Once softened, scoop the ganache into a piping bag and pipe tablespoon amounts of ganache into a macaron shell and sandwich with another shell of equal size.

Step 13

Step 13 Do this will all the shells and ideally wait at least 24 hours for the macarons to mature before serving!