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  • #40830 Reply

    Joyce Fischer

    Love your book! I can count on great macarons every time I use your recipe for basic macarons. Thank you!
    What I want to know is how to achieve a white macaron. When baking the classic macaron (no coloring added), they always have a tiny bit of color to them (hint of gold). Is there any way to avoid this? I have noticed in your book (Mad About Macarons), that your macarons appear to be very white. Help!

    #40845 Reply

    Jill Colonna

    Hi Joyce,

    I didn’t do anything special to achieve the white macarons. But to get white white macarons, I have heard some French chefs use Titanium Dioxide to the batter – something I’ve never tried since have been lucky in that they appear white without it. I know it’s difficult to get your hands on it though. Otherwise if they do brown slightly too much, I’d suggest buying some white, pearly luster dust and brush it on to the shells. Best I can do! Hope that helps x

    #40862 Reply

    Joyce Fischer

    Thanks for your reply. I will try the white luster….good idea!

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