Combine the almond flour, confectioners’ sugar, and cocoa powder and sift.
Mix 85g of the water with 8g of the soy protein until smooth. Combine with the sifted dry ingredients to form a paste; set aside.
Combine the remaining 85g water, remaining 8g soy protein powder, and the carob gum flour in the bowl of a stand mixer and mix by hand until smooth. Using the whisk attachment, whip until the meringue is creamy and holds soft peaks.
Cook the water and granulated sugar to 240°F/118°C.
With the mixer running, stream the sugar syrup into the meringue.
Whip until the outside of the bowl is no longer hot (it should still be warm). Fold the meringue into the almond paste in 3 batches.
Transfer the batter to a piping bag. Pipe rounds of batter onto a sheet tray and dry.
Preheat the oven to 155°C/300°F. Bake the macaron shells for 8 to 10 minutes. Let cool completely.