Mic Mac Pastry, the pastry specialist established by pastry chef Bruno Laffargue, is launching a macaroon in France that is both vegan and gluten-free.
The new Vegan macaroons now have their hulls made without egg white. The recipe took more than three years to develop because eggs are a key ingredient for consistency and texture in traditional macaroon recipes. The eggs, Mic Mac revealed, have been substituted with legume protein.
Dairy in the ganache filling has been replaced with preparations based on vegetable milk or with jams, especially for raspberry and blackcurrant scents.
The company has also used natural colourings, including vegetables such as beets or carrots as well as chlorophyll or safflower. The group achieved a “nice bluish colour” using spirulina algae.
The vegan macaroons will be available in seven varieties: vanilla, chocolate, pistachio, lemon, raspberry, coffee and blackcurrant.
Packs of 6 macaroons will be priced at €11, the company revealed.