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.