Trying to make Italian method red macarons. I have both red power and red gels. How much power should I use? Based on what I’ve read, I’m planning to add tablespoon of red gel and add it to the sugar syrup with the hope that some of the moisture will evaporate. I have no idea how to figure out how much red powder to use. Planning to add it to the almond and confectioner’s sugar paste – unless you all advise me differently.
by RepublicCute7683
2 Comments
I’d add a little at a time until the desired color is achieved. Be mindful that people like to turn up the color filters in these pics.
I always added when whipping to stiff peaks. It will fade as it whips so check part way through in case you need to add more.