VEGAN MACARONS- Special Episode (feat. The Scran Line)

Here's the video we made on The Scran Line:    • VEGAN RED VELVET CUPCAKES- The Scran Line   Special Thanks to Nick Please check out his channel and subscribe!! NICK TWITTER:   / thescranline   INSTAGRAM:   / thescranline   FACEBOOK:  / thescranline   VEGAN AND KILLING IT TWITTER:   / vakicookingshow   INSTAGRAM:  / veganandkillingit   FACEBOOK:   / veganandkillingit   Vegan Lemon and Lavender Macarons Ingredients: -250 x grams Aquafaba (water from can cooked chickpeas) About 2 cans -200 x grams Icing sugar -40 x grams castor sugar -100 x grams almond flour -Lavender food colour gel Method: Place Aquafaba in a small saucepan and heat on low. Reduce the liquid to 110grams. Set aside to cool till at room temperature. Place almond flour and icing sugar in a food processor and blend for 30 seconds. Set aside. In a mixer with a balloon whisk attachment, add reduced and cooled chickpeas water. Mix on high for 3-5 minutes or until peaks begin to form. Add the castor sugar and mix again until smooth and glossy. Next add in food colour, only 1 drop at a time. Incorporate colour well. Using a spatular, fold almond flour and icing sugar into the whipped aquafaba mixture. Be careful not to beat the air out of the mixture. The mixture should be shiny and ribbon-like when ready. Line a baking sheet and pipe the mixture out in rounds. Leave to sit at room temperature for 2 hours. After 2 hours, place in a 160 degree oven for 15 mins. Remove from oven and sit at room temp for 15 mins before removing from baking paper. Pipe with vegan butter cream and squish two biscuits together! Vegan butter cream Ingredients: 1/4 x cup vegan margarine 1/4 x cup melted coconut oil 2 x cups sifted icing sugar Lavender essence/oil Lavender colour gel Juice and zest of 1 lemon Lemon colour gel Method: Place margarine and coconut oil in a mixer with balloon whisk attachment. While for about 5 minutes until light, fluffy and white. Turn mixer down to the lowest setting and add in icing sugar. when combined, turn up mixer again. Seperate the buttercream into two bowls. In one bowl add lavender oil and a few drops of lavender colour gel. In the other bowl add lemon juice and yellow colour gel. Pipe into macaron shells. Equipment: CAMERA/LENS: Canon 70D, SIGMA 18-35mm f/1.8 AUDIO: Zoom H4n, Rode NTG-1, Rode VideoMic Pro-r SOFTWARE: Adobe Premiere Pro, Adobe Illustrator, Adobe Photoshop Credits Presenter: Rhiannon Howell Sound Mixing: Jim White Director/Cinematographer/Editor: Gareth Howell