How to Create the Simply Colorful French Macaron
First thing's first, In order to intricately decorate macarons in a simplistic manner, it is imperative to learn how to make a macaron correctly and firmly so it can support each occasional structure. It is one thing to have an aesthetically beautiful french macaron; it is another thing to have it taste good as well. I developed the ratios in my recipe over the last three years. And, although it is top secret, I will provide you with a macaron recipe that I have tested and have discovered is fool proof. Also, if you are an advanced macaron maker, I am more than sure that your recipe, or the recipe that you use, will be just as fine. The following recipe is not flawless, but it will do the trick. Enter Food Network:
Now for the most frequently asked question: What type of food coloring should I use and how should I use it? GEL. GEL. GEL FOOD COLORING! Can you hear me now? I have never been a huge fan of powder, as it takes a lot just to get a potently vibrant shade, and liquid food coloring is a no no. A big NO NO. You do NOT want to add any liquid to your shells or else you risk completely distorting the texture. This is where most go wrong. They want to "naturally" flavor their shells and many do not realize, well, you just can't. Sure, there are those non believers out there that truly believe they can dehydrate fruit, vegetables, ect. and add the powders to their shells, but who really has time for that? To be honest, it really does not add that much flavor. When natural elements break down into a powder they lose their potency and you end up having to use a lot more just to add flavor. Stick to extracts and chocolate powders (white chocolate, cocoa powder, etc.). It is best to add you gel food coloring once the meringue and almond flour are just incorporated together, then you can decipher how much to use and I PROMISE you will lose less if you stick to this method.
Now, make your macaron shells. Play around with colors and flavors.