Prepare the Ingredients:

Line two baking sheets with parchment paper.

Sift almond flour and powdered sugar together in a large bowl. Set aside.

Make the Meringue:

In a clean, dry bowl, whip the aquafaba with an electric mixer until stiff peaks form.

Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip.

Once glossy and stiff peaks are achieved, add vanilla extract and food coloring (if using). Mix until combined.

Fold in the Dry Ingredients:

Gently fold the sifted almond flour and powdered sugar mixture into the aquafaba meringue. Be careful not to deflate the meringue.

Continue folding until the batter is smooth and has a lava-like consistency.

Pipe the Macarons:

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto the prepared baking sheets, leaving space between each macaron.

Tap the baking sheets on the counter to remove any air bubbles.

Let Them Rest:

Allow the piped macarons to rest at room temperature for about 30-60 minutes, until a skin forms on the surface. This helps create the characteristic macaron shell.

Bake:

Preheat the oven to 300°F (150°C).

Bake the macarons for 15-18 minutes, rotating the trays halfway through.

Let them cool completely on the baking sheets.

Make the Filling:

In a bowl, beat together softened vegan butter, powdered sugar, and vanilla extract until smooth.

Transfer the filling to a piping bag.

Assemble the Macarons:

Pair up the cooled macaron shells.

Pipe a small amount of filling onto one shell and top it with another, creating a sandwich.

Optionally, add a small dollop of vegan fruit preserves in the center of the filling.

Chill and Enjoy:

Place the assembled macarons in the fridge for at least 24 hours to allow the flavors to meld.

Bring to room temperature before serving.