• Pour aquafaba into a pot, simmer on medium heat for 5 mins, take off from heat, let stand at room temperature for 10 mins. You should have 1/3 c of aquafaba after simmering. Pour into a stand-up mixer bowl.
• Meanwhile, mix dry ingredients and sift. Once sifted, pulse mixture in food processor then resift. Set aside.
• Beat aquafaba with cream of tartar until frothy and thickening but not stiff, using handheld electric mixer (my stand up mixer couldn’t really whip it as it wasn’t much of aquafaba to whip).
• Beat in sugar a little at a time, keep beating until glossy and thick. Attach bowl to stand-up mixer, and whip until super stiff. Ideally, when you flip the bowl upside down, meringue won’t drop at all.
• Fold in half of dry ingredients, stir/folding for 10 folds. Fold in the other half and also fold for 10 times.
• Spoon batter into piping bag, snip the corner and pipe onto parchment paper lined cookie sheets.
• Tap cookie sheets hard to release air bubbles and let stand for 2 H until the piped batter is dry to the touch.
• Preheat oven to 200 F, bake 1 cookie sheet at a time for 30 mins. Turn off heat and cookies stay in the oven for 15 mins. Take out tray from the oven and let cool completely. Cookies should be easy to remove from the parchment paper.
• Pipe ganache and sandwich cookies.

Ganache (In Winter Time!)

• Scoop a big bowl of snow, set aside
• Place 3/4 c DF choc chips in a small bowl, and pour in 1/4 c super hot boiling water. Stir to melt.
• Place the chocolate bowl on snow, stir until it turned into ganache