OvoFree Macaron is made exclusively from plant-based proteins and fibers. Thanks to its natural foaming and coagulating properties, it can partially or fully replace liquid egg whites when preparing macaron shells. It performs consistently with both French and Italian meringue techniques. OvoFree Macaron must be reconstituted with water. For best results, use at 10% concentration (100 g of powder with 900 g of water). One kilogram of powder combined with 9 kilograms of water provides the equivalent of approximately 330 egg whites.