Coloring macarons

Discussion in 'Pastries & Baking' started by rpooley, May 27, 2019.

  1. rpooley

    rpooley

    Messages:
    615
    Likes Received:
    60
    Exp:
    Transitioning into professional work, primarily bread/pastry
    I have read that gel or liquid coloring can inhibit development of the "feet" and one should use powdered color. I used some gel color today and for the first time in forever, did not get feet, but that is not a very scientific experiment (n=1).

    Thoughts?
     
  2. jcakes

    jcakes

    Messages:
    360
    Likes Received:
    111
    Exp:
    Professional Pastry Chef
    I've only ever used gel color (Americolor or ChefMaster brands) and I always get feet... I'm using Herme's recipe (Italian meringue method) if that data point helps....
     
    cinema4life likes this.
  3. rpooley

    rpooley

    Messages:
    615
    Likes Received:
    60
    Exp:
    Transitioning into professional work, primarily bread/pastry
    Thanks. I'm using just a standard French method. Americolor. I might just chalk it up to a storm system this past 3 days in the Midwest.
     
  4. cinema4life

    cinema4life

    Messages:
    1
    Likes Received:
    0
    Exp:
    1 year
    I heard liquid coloring can change the consistency quite a bit. I've made macarons successfully with a gel. Italian meringue method. Maybe with the liquid coloring it adds more moisture to the french method.