Simmer the aquafaba for 10 minutes or until reduced to half of its volume and then refrigerate it until it turns dense and jelly-like, ideally overnight. Pulse the almond meal with half of the erythritol in a food processor to break down any lumps.

Whisk the chilled aquafaba into firm peaks with salt and cream of tartar. Then, add half of the erythritol a few spoons at a time, and beat again until you have a glossy meringue.

Add matcha powder to get green macarons and beetroot juice for pink ones.

Now, incorporate the beaten aquafaba into the almond mixture a bit at a time until you have a dense batter.

Pipe the batter onto a baking tray forming 3 cm (1 inch) rounds. Slam the tray down on your worktop to remove air bubbles and leave the macarons to rest and dry out for 30 minutes.

Bake the macarons for 15 minutes at 150°C (300°F) and leave to cool down before peeling the shells off from the baking paper. Mix the cashew butter with matcha or beetroot.

Spread the filling over one shell, cover with another, and press down into a sandwich.