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
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.
APerhaps you could use powdered coconut or coconut flour instead of the almond?
Or hit them with some white luster dust when they are done?
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/
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
AYes ive heard of recipes call for titanium dioxidr but cant find any in my country
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
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.
AAny update on how you got them a nice stark white?
Ive tried using ameri color super white food gel, still getting brown at the side... is there any way to avoid the brown color on the side, if lower the temp, it might be fail..