So I wanted to make orange and black macarons for Halloween. But the result was a fail. Wondering If I just screwed up my batter that day, or was it because the black batter had less almond powder and some cocoa powder in it? Did you ever successfully mix cocoa batter and regular batter?

First is my failure, second is a batch with the exact same recipe, half with charcoal powder, half with coloring powder. The black one came out “fine” by themselves, not mixed with the orange. Not exactly trilled with the colors on my second try but given the previous failure, I tried a lighter touch with the coloring. Just wondering if cocoa batter macarons can be mixed with regular macarons batter, thank you for your feedbacks.