How to make Vegan Macarons (French Method)

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Hello! :-)
I had a friend who happened to be vegan come visit me last weekend. He said he's never been able to try macarons before because they contained eggs and usually cream. So, I made him a version that he could have. It took me about 4 failed batches before I got to this presentable version, hehe. Oh well, he is a good friend...what can you do? So, I thought I'd share this version that I have had the most success with so far.
It's actually pretty easy. As usual, I tried to minimize the amount of sugar so that you might actually be able to taste the almond and fruit flavours, rather than just bite into a mouthful of sugar.
In the video, I split the shells into 3 parts because I wanted to make 3 flavours with 3 different freeze-dried fruits. The freeze-dried fruits didn't really make a difference, but the amount of stirring did. A lot of websites caution against stirring to the molten lava stage for aquafaba macarons, but you actually do need to stir to this stage in order to get the flat dome top.
Anyway, please let me know if you have any questions or comments below :-)
Thanks for visiting and watching! :-)
Follow me on Insta- for more recipe trials: @kelly.elly
Vegan Macarons:
Shells:
65g reduced aquafaba (ie. chickpea water - originally 100g from canned chickpeas - Irresistables/Métro brand)
95g almond flour (Kirkland/Costco brand)
95g icing sugar (Redpath)
60g granulated sugar (Redpath)
1/2 tsp vanilla extract (Kirkland/Costco brand)
few drops lemon juice
(opt: sub 5g almond flour for freeze-dried fruit powder. Sub 2-3g only if using matcha or instant espresso powder)
Filling:
45g frozen raspberries
35g dark chocolate
80g vegan cream cheese
Baking temp: 275F (135C) x 20 min, then 200F (93C) x 30-40 min. Lower 1/3 of the oven is ideal.