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  • #29019 Reply

    Nadia Timofeyeva

    Hi Jill!

    Bought your book, MadAboutMacarons!, and had 4 attempts at making these divine goodies using your technique and recipes. And I had amazing results every single time (never made/attempted macarons before)! By the way, I am super addicted making them too. Huge thanks!!!

    However, the point of my topic is regarding the use of fresh beet juice as a natural source of food coloring for the macaron shells. Im concerned about the amount of moisture that is consisted in fresh grated juice of beets. Have you tried this before? Should I just give it a go and see what happens? Also, are there any other good sources of natural food dyes that you know of or have used in the past?

    Much thanks,
    Nadia
    Portland, OR, USA

    #29927 Reply

    Jill Colonna
    Keymaster

    Hi Nadia,
    Please forgive my late reply as I’m new to this Forum set-up and didn’t see your post! As you can see, we’re needing still to tweak it.
    I would not recommend using juice as colouring at all for macarons. I would stick to powder, preferably then pastes but any form of liquid will affect the meringue, making your macarons susceptible to things going wrong…
    Thank you for your kind words – I am so glad you have been enjoying making macarons with the book and with success.
    All the best,
    Jill

    #30024 Reply

    Mardi (eat. live. travel. write.)

    Be aware that beets used to make powder colour can still taste slightly of beets. I’ve used the Scrap Cooking “Rouge” and it most definitely added a flavour to my macs. (though the packaging here says “sans goût et sans odeur – can’t remember if mine said that, so perhaps they have changed the formula?)

    #30232 Reply

    Jill Colonna
    Keymaster

    Thanks, Mardi. Interesting to note – on the Scrap Cooking brand, I have to say every one I’ve tried has not been great (which is a shame, as their smaller packaging is more economical). The colour fades and I need to use 3x the amount I normally would for the equivalent better brands.

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Reply To: Fresh beet juice as food coloring for macaroons
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