First time using a natural color powder (dragon fruit) and my macs all fell flat and a lot of them cracked. I saw them rise in the oven, but they all deflated back down.
I added the powder to the dry ingredients, and subtracted from my powdered sugar amounts 30g so that the ratios wouldn’t be off.
I had to lower my temp a bit to combat browning, but I kept them in longer.
Anyone use this with success? Any tips? Thanks!
by Macaron-chef
1 Comment
30g sounds like a heck of a lot. I used strawberry powder recently and it was only 5g per batch. I was using it for flavor, not color, so I’m not sure how much would be necessary for the computer you got here, but if you put 30g in a single or even double batch, I think you lost too much powdered sugar for them to be stable.