The Green Macarons

This book will guide you through how to use the existing, readily available ingredients to make plant-based pastries. the goal of this book is to teach the next generation of pastry chefs, pastry lovers and enthusiasts that it is possible to make high-quality dairy-free desserts.a patisserie book full of fresh new ideas and techniques for making plant-based macarons. it will change your perception of making this classic, iconic french pastry without the presence of its traditionally most important ingredients: the eggs and dairy products. reyes is a pastry chef practicing plant-based modern and traditional french ptisserie with ingenuity and aesthetics. based in helsinki, finland, he also is a freelance consultant. with over ten years of experience, his works include various pastry related projects in cafes, restaurants, bakeries and retail businesses both locally and in paris.