How to achieve ultra vibrant coloured macarons.
Getting black or dark red macarons can be very difficult, they usually end up paler than desired.
To get dark, vibrant colours, I’ve found it’s best to add a heaped tablespoon of gel paste colour to the sugar syrup before cooking it, that way it doesn’t affect the consistency of the macarons as any additional liquid is cooked out.
The resulting meringue will look will look lighter at first, but it darkens up a lot when it is mixed with the almond meal and icing sugar. After the mix is piped the macarons will continue to darken while they sit forming a skin.
I use three thermometers, it’s overkill, but the sugar can heat differently on different sides of the pot on in the middle. This guarantees I get an accurate temperature.
Find out my other tips for achieving macaron perfection and for speeding up the process and eliminating waste batches on my full macaron recipe and tutorial post: http://robertscakesandcooking.com/macarons-recipe-and-tips/