In small saucepan over medium-high heat, reduce aquafaba by half, measuring weight occasionally; chill overnight in airtight container. (Note: This step is very important.)

In large mixing bowl, sift together almond flour, raspberries and powdered sugar. If necessary, use food processor to further grind mixture until super fine and lump free. Set aside.

In small bowl, whisk together food color and 80 grams of aquafaba until combined. With spatula, mix this colored aquafaba into flour mixture. Set aside.

In small saucepan, heat water and granulated sugar until mixture reaches 230 degrees F.

While sugar mixture heats, use stand mixer on high to whisk together 100 grams aquafaba until stiff peaks form. When sugar mixture is at 230 degrees F, turn mixer to low and slowly drizzle sugar mixture down side of bowl while mixer turns. When all syrup is added, turn mixer to high and let run until bowl is cool to the touch.

Pour this meringue into bowl with flour mixture. Fold together until completely combined and homogeneous. (Note: The batter should flow like lava, ribboning off of spatula smoothly without breaking.)

Line baking sheet with parchment paper. Pour macaron batter into piping bag. Pipe macaron batter into equal-sized circles or hearts on baking sheet. Tap baking sheet against counter to release air bubbles. Using wet finger, flatten tops of macaron shells.

Preheat oven to 300 degrees F.

Allow macaron shells to sit on counter until tops are dry to touch. Bake 10-14 minutes, rotating pan once mid-way through cooking.

Remove from oven, lift parchment paper with macaron shells off of baking sheet and pale on cooling rack 20 minutes before handling and filling with your favorite vegan icing recipe.