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