The holy grail for me is aquafaba-based macarons that work reliably. I've managed to pull them off once, but aquafaba meringue is much less tolerant of higher c

The holy grail for me is aquafaba-based macarons that work reliably. I've managed to pull them off once, but aquafaba meringue is much less tolerant of higher cooking temperatures than egg white and is prone to exploding into a foamy mess.