My preferred recipe uses a French meringue and every couple of years I'll try to do bold color and remember why I usually stick to pastels.
I'm making macarons for my MILs 70th birthday, and I'm trying to match the theme. The amount of food coloring I had to add to get this red just threw everything off. They needed an extra SIX minutes in the oven, the bottom is chewier than I like, and the interior is really moist.
I'm just gonna have to accept that I need go with a cooked meringue recipe that is less finicky if I want to get these kinda of colors.
Anyone here ever achieve bold colors with a French meringue mac? What's your secret?
by blurryrose
4 Comments
What type of dye do you use? I use powdered dye and get amazing results. This is the brand I use.
https://www.thesugarart.com/collections/1-food-colors?srsltid=AfmBOor_4kPasjVVS9M94HhSyb-USKDdk78w_emd1lWe51g5CwzCBRLL
I have more success with bold colours when I remove as much meringue as I add in gel colour. For really dark colours, sometimes double the amount removed.
I have the best luck using powder colorant. With that much color, the wrinkly, wet shells is only half the issue. I’m guessing they have a potent “food coloring” taste.
why dont you go with pastel for the shell and make the filling the deep color instead?