I’m trying to make macarons for a baby shower and I want a deep burgundy red, but they always come out a light red (picture 1 is what I keep getting and picture 2 is why I have) I have the master elite sugar art powder dye and tried 1/4 tsp per 100g of egg white and they *still* come out light red. I tried the Swiss method and added the red powder during the process of melting the sugar into the egg whites but still am not getting the deep red I’m looking for. Any tips…?
by -schrodingers-cat
1 Comment
In my experience you need to add lots more red than you are probably comfortable with. You could also try to add some black (tiny but) to help deepen the base. Im always shocked how much red is required