Louis Francois OvoFree Macaron is a 100% plant-based egg white substitute made specifically for vegan macaron shells. Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, it is designed to create the tight, stable foam needed for smooth shells with good structure and reliable baking performance. It can be used with both French meringue and Italian meringue methods.

Use

Rehydrate with cold water before use, then blend with an immersion blender until fully dispersed. Whip at high speed for about 5 minutes until you get a firm, dense white foam, then fold into your dry ingredients as you would with traditional whipped egg whites. Avoid adding fat during the whipping stage, since it reduces foam volume and stability. Louis François also recommends adding citrus fiber at 1.5% for best results.

Recommended Dosage

Use at 20 g per kg of total mass. For reconstitution, Louis François recommends a 10% solution, or 100 g OvoFree Macaron + 900 g water. At that ratio, 1 kg of powder mixed with 9 kg of water replaces about 330 egg whites.

Applications / Practical Uses

• Vegan macaron shells
• French or Italian meringue-style macaron production
• Production kitchens that need better consistency from batch to batch
• Frozen macaron shell production, thanks to strong freezer stability

Observations

Cream-coloured powder with a light plant aroma and neutral taste. It creates a strong, stable foam, can be used cold, and is freeze-resistant, which makes it practical for both fresh production and frozen storage.

Differences from Other Ingredients

Compared with generic egg replacers or aquafaba, OvoFree Macaron is designed specifically for macaron shells, so it offers better structure, shine, and more consistent results in this application. Its coagulating and thickening properties also help support shell stability during baking.

Origin

Made from plant-based ingredients including potato protein isolate, hydrolyzed pea protein, and flax fibre.