Immersion blend the water, potato protein and xanthan gum. These are considered the vegan whites.

Place almond flour, confectioner's sugar & cocoa powder into a food processor for 20-30 seconds.

Mix with Vegan Whites #1 until fully incoporated with the paddle attachment. Cover with plastic wrap directly on the surface.

Begin to whip vegan whites #2 with sugar #2. Place granulated sugar #1 and water in a small pot. Cook to 118 C.

Stream the sugar syrup into the vegan whites (should be well whipped before adding) when the syrup reaches 118 C. Whip on high until the mix reaches around 37-41 C and is stiff. 

Fold 1/3 of the meringue into the macronade, then the remaining portion. Fold until homogenous. 

Pipe with a 9-10 mm circle tip onto a silpat, keeping the remining batter covered. Tap the trays and immediately place in the oven set at 130-140 F.

The shells should come cleanly off the silpat around 15-20 min

Heat the water, glucose syrup, and invert sugar to 50C.

Pour over the chocolate, immersion blend to emulsify and bring back up to 85C. 

Pour the grapeseed oil over the mix and immersion blend to emulsify.

Place plastic wrap directly on the surface and place in the refrigerator to set up.

Pull 2-3 hours from the refrigerator to room temperature before using.

Find pairs of chocolate macaron shells. 

Use a 7-8 mm piping tip to pipe a ganache border on the chocolate macaron shells.

Fill the center with jam