I have achieved some success in my ongoing attempts to achieve brighter colors on my macarons.  I have been researching different color products and I had tried both gel colors and powder colors with minimal success. Strangely enough I was able to drastically improve the color of my macarons by adding the color at the last stage of macaronnage! “Les Petits Macarons” by Kathryn Gordon recommends adding the color at the end of macaronnage rather than during the meringue stage to keep the color from getting overly aerated during beating. This the same gel color I used in my July 11 post!

These Macarons were a little lopsided because I let them dry too long but I wanted you to see the color

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