So when making a chiffon cake, color goes first, and then goes in the whipped egg whites. What happens to me often is, i add color, looks fine, then i add whipped egg whites (which are of course white) and the color has changed from red to pink. How can i avoid this dumb mistake? Adding color last is not an option since it will severly break the egg whites.

I whip my egg whites to stiff peaks as usual, then add the color to the whipped egg whites and whip just a bit longer. I do this for macarons and chiffon cakes without any problem at all.