Let them eat macarons: Animal-free egg whites to debut in demanding baking application

In San Francisco, precision fermentation firm The EVERY Co. has unveiled animal-free egg whites and will soon prove their alternative’s “whipping and gelling” properties versus regular eggs via a partnership with a noted macaron maker. 

According to The EVERY Co., EVERY EggWhite has the same height, foam stability, aeration and texture. Chantal Guillon, a San Francisco bakery specializing in macarons, will offer limited-edition boxes of the iconic French dessert made using EVERY EggWhite. The boxes are available for pre-order and will come in six flavors: Earl Grey, passionfruit, pistachio, strawberry, Tahitian vanilla, and dark chocolate. 

“The egg white is one of the crown jewels of the food industry, known for its unique functional properties that make it almost impossible to replace –– until today,” says  Arturo Elizondo, CEO and founder of The EVERY Company.  While EVERY EggWhite is suitable for vegans because it is “nature-equivalent” to egg proteins, EVERY says it cannot, however, be consumed by those with egg allergies.