Black currant macarons. Any tips for achieving more vivid colors? Everything looks washed out.
Is it as simple as just adding more gel coloring? Filling is white chocolate/ black currant ganache. Preserves in the middle.
by FritoPaws1
4 Comments
Productivitytzar
Sometimes I’ll use as much as 2 full tsp of gel colour to get it saturated enough, and I remove that much from the whipped eggs before adding it. That way the added moisture doesn’t affect the overall result too much.
Jessievp
Buy freeze dried fruit and grate it over the shells when baked 🙂 I’ve done so with my raspberry macs and they look lovely without too much food coloring. I’ll send you a pic in dm as i cant attach it here.
deliberatewellbeing
powder food color is way more vivid than gel. also when you bake it, put a tray on a rack above the rack your macs are on to retain the colors. also i find if i pipe even more macs onto a tray then increase baking time by 5 min or more, it will retain color better… some how the additional moisture given off retains the color better
Grendels-Girlfriend
Sugar Art makes amazing dyes that are very vivid in macarons
4 Comments
Sometimes I’ll use as much as 2 full tsp of gel colour to get it saturated enough, and I remove that much from the whipped eggs before adding it. That way the added moisture doesn’t affect the overall result too much.
Buy freeze dried fruit and grate it over the shells when baked 🙂 I’ve done so with my raspberry macs and they look lovely without too much food coloring. I’ll send you a pic in dm as i cant attach it here.
powder food color is way more vivid than gel. also when you bake it, put a tray on a rack above the rack your macs are on to retain the colors. also i find if i pipe even more macs onto a tray then increase baking time by 5 min or more, it will retain color better… some how the additional moisture given off retains the color better
Sugar Art makes amazing dyes that are very vivid in macarons