A mix of millet, almond and hazelnut milks replaced cream and butter to create a vegan-friendly ganache for the chocolate macaron. FMTNews FMTLifestyle
To create a butter substitute for the caramel coconut macarons, pastry chefs emulsified a mix of coconut oil, sunflower oil and soy milk.
Alongside macarons, other plant-based menu offerings will be added in the coming months, including vegan pastries and cakes and savoury items.Overseen by chef Matthew Kenney, macarons are egg-free; pastries and croissants made without butter, omelettes made with egg substitutes and croque-monsieur sandwiches made without cheese.Subscribe to our newsletter and get news delivered to your mailbox.
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