I’ve made about a dozen or so successful macaron batches in the past year. I don’t make them very often but when I do I use the Italian method from Sugar Geek Show and add in my own flavorings. I’ve used imitation vanilla, strawberry flavoring I got in Mexico, and peppermint extract from McCormick all with no issues. I have a friend who wants blueberry and raspberry macarons for Valentine’s Day, and I’m wondering if I can use the flavorings in the picture? I would assume yes, but the “Lorann OILS” is throwing me off, and I don’t want to risk ruining an entire batch. Though I don’t see any oils in the ingredients, I’m just wondering if anyone has used these before?
by Justme_askingyou
4 Comments
I’ve used these! The flavors were good and they didn’t impact the shells negatively at all. I used these in combination with gel coloring.
You can always try. I have seen people use oil based coloring for macaron and it turns out acceptable, which I find interesting.
This is for candy, so actually oil based, but it can contain water.
Nothing should ever stop you from trying is what I learned making macaron. As long as you have a strong meringue, macarons can take some abuse.
I’ve used them with no issues. I use the Swiss method.
They work great, I use the French method. Little less than 1/8 tsp per 65g of dry material.