This is adapted from Crazy Vegan Kitchen, I've cut down on the sugar a bit. My first time making macarons with aquafaba. I know they're not perfect, they don't have macaron 'feet' and they're not completely smooth on top (I ground up almonds with the skins on), but they're good enough for me and they taste delicious. Our 5-year-old proclaimed it the best thing I've ever made!
Macarons take an age to make, you need to start the night before. It's a real process, and it makes you understand why the perfect ones you see in patisseries are so pricey.

Makes 50 individual macarons (25 filled)

aquafaba (brine from can of drained chickpeas)
1/8 tsp cream of tartar
pinch of salt
150g ground almonds
110 g icing sugar
100g caster sugar
2 tsp rosewater
few drops red food colouring, beetroot juice or boiled beet water, 

For the cream:
125g butter or non-dairy spread, softened
50g icing sugar
1 tsp freeze-dried raspberry powder
few drops red food colouring, beetroot juice or boiled beet water

2 or 3 baking trays lined with baking paper
piping bag and round nozzle

1. The night before simmer the aquafaba in a small saucepan till it reduces down and thickens. You should end up with about 1/2-2/3 c. Pour into a large bowl and chill overnight in the fridge.
2. Next day, sift the almonds and icing sugar in a small bowl and mix so there are no lumps. Using an electric beater, whisk up the aquafaba with the cream of tartar and salt until thick and fluffy and the peaks stand on end. Slowly whisk in the caster sugar, rosewater and food colouring. Your meringue should be thick and glossy.
3. Put half the almond/icing sugar mix into the meringue and fold in gently with a spatula. Fold in the remaining dry ingredients. The mixture should resemble thick lava. You can test it by dolloping a tsp on a flat surface and it should spread out to a smooth circle with no 'nipple' on top.
4. Fill a piping bag fitted with a round nozzle with the macaron mixture and pipe out 4cm circles on a baking sheet lined with baking paper. Leave enough space in between for them to spread.
5. Once all piped, lift the baking trays a few cm and drop them on your bench a few times to release any air bubbles. If there are any 'nipples' on the surface, smooth them down gently with a wet finger. Leave the trays to rest for at least 2-3 hours. They are ready to bake when the surfaces of the macaroons are matt and the shells are not sticky to touch.
6. Preheat the oven to 120C. Bake one tray of macaroons at a time for 28-30 min without opening the door. After that, turn the oven off and leave macarons in the over for a further 15 min. After that, open the door slightly and leave in the oven for another 15 min before removing from the oven and letting cool completely. Then you can peel the shells off the baking paper.
7. Repeat for the remaining trays of macaroons.
8. Mix all the icing ingredients together. Place the macaroon shells on your bench bottom side up. Crazy Vegan Kitchen recommends misting the bottoms of all your shells with water before icing. Spread or pipe icing onto a shell and sandwich with another shell. CVG used fresh raspberries inside her macarons, so only piped around the base and put a raspberry in the middle.
9. Once you've sandwiched all your macarons, CVK recommends to place in an airtight container and leave in the fridge overnight to mature and form the right texture. Then take out of the fridge and leave for 10 min to serve at room temperature. Personally, we couldn't wait, and ate some the same day. They were still delicious.