A day before making the macaroons, if you use aquafava from a can of chickpeas, strain the aquafava, and reduce the water to ⅓ of the whole amount. so, if you have 240 Grams of aquafava initially, reduce them to 80-90 Grams of aquafava and chill in a container over night.
Scale all your ingredients accurately, the smallest deviation could ruin the batter.
In a mixing bowl pour 70 Grams of reduced aquafava and use a mixer to whip first on a slow speed after 1 minute add the cream of tartar and continue whipping until you have a soft foam.
Add ⅓ of the amount of sugar and increase mixer to high speed. continue whipping for 10 minutes and add sugar gradually. you should get a shiny, sticky very white foam.
In a different bowl sift the almond flour and powdered sugar together with a strainer. I do it 2 times to make sure that there are no lumps left and the mix is light.
If you want to add a food coloring you can do it now. Only gel based no alcohol
Gradually add the mixture to the meringue and gently mix around the edges in the beginning. do not mix in to the middle of the batter so the foam wont deflate. mix in rounded hand motions until all the mixture is combined.
Now we start a process called Macronage which is very important, we want to make sure to fold the foam in such way that will release the air bubbles out of the meringue and will make the batter smooth . So using a rubber spatula, gently "push" the foam into the sides of the bowl with side-to-side movement and stir for around 6-7 times times. each time lift the spatula to check whether we reached the desired texture - when a kind of "film" of liquid cream is created , Which slides from the spatula to the bowl.
Prepare the piping bag: connect the piping tube to the bag, take a tall glass and place the bag in it in a way that the tube is facing to the bottom of the glass. pour the batter into the bag close the bag by twisting the ends and hold it tight.
Pipe the mixture into a macaroons silicon mat, you have to do it in a 90° angle to get the perfect circle. for more accuracy use Silicone molds especially used for macaroons, that has circle markings, and pipe to the smaller size marked. it will expend later on.