I used both a toothpick amount on the pastel macs and good few drops on the red macs. while the batter looks homogeneous, after baking you can see lighter spots. My guess is that it’s the flour that did not dye but I run mine through a food processor to make it even finer. I use Chefmaster color. Pastel macs dye was added in the macaronage process, red macs dye was added as the meringue was beating
by heydianahey
3 Comments
Becuase your shells are paper thin. The insides also might be a bit wet. And that would translate on the shell surface. My take is your meringue is too weak and you mixed your batter too long.
Could also be ur almond flour being greasy? U can toast it on a baking sheet lined with paper towels (top and bottom) and stack another sheet on top to press it down at a low temp for like 10-15 min and let cool. This is to absorb extra oil and dry out the almond flour more.
How much dye did you use and did you add any additional dry ingredients to offset it?