Preheat oven to 100C.
In a bowl mix together aquafaba, vinegar and xanthan gum.
Beat it until thick.
Add sugar a teaspoon at a time and beat the mixture for 10 minutes until it becomes a thick, white fluffy paste.
Add cashewnuts in two batches.
Using a spatula mix the cashew very gently into the meringue.
Once all the cashew nuts are incorporated, stop mixing.
Fill the mixture in a disposable piping bag.
Make a small cut at the edge.
Line a baking tray with baking paper.
Pipe out small mounds of macroon on the paper.
Bake them in the preheated oven for 1 1/2 hours to 2 hours until they are completely dry.
Allow them to cool inside the oven.
Remove them from the paper and store in airtight box.
Enjoy!!
