BakedCT Posted 14 Nov 2013 , 8:12am
post #1 of

Does any one know how I can my macaron shells white white.

 

Gel Colours? Powder colours?

 

I have thrown in a tub of white powder colour before and it hasnt work.

 

I have an order of 180 white macarons and no idea how to get it white white

9 replies
810whitechoc Posted 14 Nov 2013 , 11:07am
post #2 of

By white powder colour do you mean Titanium Dioxide?  To colour macaron shells we use Americolour and the colours turn out great.  Have you tried Americolour white?  I haven't used the white in macarons yet, but that's where I would start experimenting.

SecretAgentCakeBaker Posted 14 Nov 2013 , 11:20am
post #3 of

APerhaps you could use powdered coconut or coconut flour instead of the almond?

liz at sugar Posted 14 Nov 2013 , 11:50am
post #4 of

Or hit them with some white luster dust when they are done?

 

Liz

SecretAgentCakeBaker Posted 14 Nov 2013 , 12:25pm
post #5 of

AOr maybe use blanched almonds?

The macarons at this blog look pretty white. You will have to use the translator link they provided on the right side. http://www.passionforbaking.com/blog/2010/12/04/dreamy-white-macarons/

liz at sugar Posted 14 Nov 2013 , 2:17pm
post #6 of

I use blanched almond flour from Honeyville, but I always color the batter, so I'm not sure how white the batter would look plain.  The flour itself is a cream color - with the sugar and egg whites it would be pretty light in color if you could keep them from browning in the oven

 

Liz

BakedCT Posted 26 Nov 2013 , 4:57am
post #7 of

AYes ive heard of recipes call for titanium dioxidr but cant find any in my country

BakedCT Posted 5 Jan 2014 , 4:13pm
post #8 of

AI cant find food grade titanium dioxide in South Africa.

I have tried white poweder colour but the macarons turn a bit brown in oven from baking. I didnt want to lower the temp of oven as that is the temp I bake macarons in

cakechemist Posted 9 Jan 2014 , 1:14am
post #9 of

AI've read that you can put an empty cookie sheet on the top rack of the oven to shield the tray of macarons while they are baking, this may help to keep them from turning brown on top and not effect the baking from the bottom. I've also seen some recipes say that they turn off the top element in the oven, but mine isn't that fancy.

cakesreinvented Posted 2 May 2014 , 4:29am

AAny update on how you got them a nice stark white?

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