Reduce the aquafaba the day before and leave to cool in the refrigerator.
Weigh all the macaron ingredients to the exact weight.
Strain the almond flour and powdered sugar into a bowl. (Preferably twice)
In a mixer bowl start mixing the aquafaba and cream of tartar on medium speed until the chickpea water starts to get foamy.
Increase the mixer to high speed and add the sugar in 3 beats with a break of one minute between each time. Whisk for 10-15 minutes or until you see that the meringue is very firm and forms spikes that shoot up without bending. You can add the food coloring while whisking.
Add the sifted almond flour and powdered sugar and start with the macaronage.
Macronage - Fold the almond mixture and powdered sugar into the meringue well until all the mixture is combined. Continue to mix until the mixture falls out of the spatula effortlessly.
Pour the mixture into a piping bag with a round piping tip.
Start piping the batter onto the baking tray with the macron silicon mat, at 90 degrees to form a circle.
Beat the baking tray on the surface several times, to expel air bubbles upwards. Take a toothpick and close air bubbles that rise above the surface of the macarons.
Leave macarons to dry until you notice that the macaron's surface is completely dry and not shiny. It takes between 40 minutes to 1 hour. Can also be dried in the oven at 30 degrees of ventilation.
After touching the macaron and it feels stable and dry, take it out of the oven and preheat the oven to 110°C-115°C degrees, with no ventilation. Place a thermometer inside to check the oven temperature.
Bake the macarons for an hour. They are ready when they have "feet" and they are very dry.
Allow the macarons to cool completely before separating from the pan.