Will the war of the vegan macaroon take place?

This Thursday, March 12, the Ladurée house, reputed to have invented, at the beginning of the 19th century, the macaroon as we know it today - two crunchy cookie shells on the outside and soft on the inside, brought together by a ganache - will make its little revolution. Two macaroons, a hazelnut roll and a vegan praline mille-feuille - using no animal products (egg, butter, cream, milk or gelatin) - will be sold in its Parisian shops. During this time, the other world star of the macaroon, Pierre Hermé, imagined two short-lived vegan pastries for the Maison du chocolat, marketed in both stores until April 12. And plans to launch his vegan macaroon soon. Until then confined to militant artisanal shops, vegetable pastry, already well represented in the United States, is it ready to conquer the nation of gastronomy and butter cuisine?

Read also: Pierre Hermé creates two vegan pastries for the Maison du Chocolat

Bérénice Leconte, 30, from an engineering background

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