Red velvet is one of my favorites to make. Mine are filled with cream cheese buttercream and a cake ball made with RV cake and a little buttercream mixed in to make it moist and thick. My only problem is my red food coloring never comes out super red even after blooming the powder in the eggwhites over night, adding a little black, adding extra red gel. I dont want to end up making it taste bitter. Has anyone had luck with vibrant red french macarons? i have seen people get vibrant red with other methods but french is my tried and true for right now
by icanbeneedy
3 Comments
What kind of food color are you using? Water based? Gel? I’ve not personally used it but I have observed the most vibrant color comes from powder food colors.
I recently made red macs, had to use a ton of powdered food color, but it is vibrant
I’ve tried putting the powder in the dry ingredients, and it seems to help the color stay more vibrant! If I want really bright, I will use powder in the dry ingredients and a bit of gel in the egg whites. Yours look delicious!