About OvoFree Macaron

Louis Francois OvoFree Macaron is a plant-based egg white replacement designed specifically for making vegan macaron shells. This cream-coloured powder is made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, carefully formulated to replicate the structure, stability, and texture of traditional egg white foams—without any animal products.

When rehydrated with water and whipped, OvoFree Macaron creates a tight, firm foam ideal for making smooth, structured macaron shells that can be piped and baked just like the classic version. It also offers excellent freezer stability, making it perfect for production kitchens and frozen storage.

Use:

How to Prepare:

1. Pour the required amount of cold water into a mixing bowl.

2. Add OvoFree Macaron powder (recommended at 10% of total mix).

3. Blend with a hand blender until fully dispersed.

4. Transfer the mixture to a stand mixer.

5. Whip at maximum speed for about 5 minutes, or until you get a white, tight foam.

6. Fold into your dry ingredients as you would with traditional egg white foam.

Note: Avoid adding fats during the foaming stage, as they will reduce the volume and stability of the foam.

Application:

• Macaron Shells: Smooth, shiny, and structured vegan macaron shells that bake and rise like traditional ones

• Freezer-Stable Production: Shells maintain integrity during freezing and thawing

• Professional Patisserie Use: Suitable for high-end pastry shops and vegan production lines

Recommended Dosage:

1 kg of powder replaces approximately 330 egg whites, making it both efficient and scalable.

Observations:

• Cream-coloured powder

• Light plant-based aroma, neutral taste

• Produces strong, stable foam

• Specifically designed for macaron recipes

• Vegan, allergen-friendly, and freezer-stable

Elaborations:

• Vegan macarons with perfect lift and chewy interior

• Macaron shells that hold their shape and resist cracking

• Frozen macaron shells that maintain texture after thawing

• Clean-label plant-based pastry inserts for entremets or plated desserts

Differences from Similar Products:

• Unlike generic egg replacers or aquafaba, OvoFree Macaron is formulated specifically for macarons, offering better structure and shine.

• Produces more consistent results than other plant-based protein foams, especially in high-humidity or professional production environments.

• Performs better than standard foaming agents due to its unique coagulant effect, which helps stabilize the shell and improve baking performance.

• A more reliable alternative to cold-whipped aquafaba, with less variation batch to batch.

Origin:

Made from plant-based ingredients including potato protein, hydrolyzed pea protein, and flax fiber—with no animal products or added preservatives.

Maison Louis Francois: A Legacy of Culinary Innovation

Known for its commitment to precision and innovation, Maison Louis Francois offers professional-grade ingredients trusted by pastry chefs worldwide. OvoFree Macaron brings their expertise into the world of vegan pâtisserie—delivering the performance of egg whites with the purity of plant-based science.