First, preheat oven to 375F and spray a madeleine pan with nonstick spray. Set aside.

Place the vegan butter in a microwave-safe bowl, and heat in 20-30 second increments until melted and smooth. Set aside to cool.

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk, beat together the aquafaba and sugar for a few minutes, until foamy and fluffy.

Add in the flour mixture a few spoonfuls at a time as the mixer runs, then slowly drizzle in the melted butter. Finally stir in the peppermint and vanilla extracts.

Divide the batter into two bowls, and add red food coloring to one of them, mixing until the color is well-combined and bright.

Add the madeleine batter to the prepared pan, alternating spoonfuls of red and white. Be sure to only fill each cavity ½ - ⅔ of the way. You can swirl the batter with a toothpick as well.

Bake in preheated oven for 15 minutes, until madeleines are opaque and spring back when touched.

Let cool slightly in the pan, then turn out onto cooling rack to finish.

When ready to serve, dip in melted vegan chocolate and sprinkle on crushed candy cane pieces. Enjoy!