FOOD COLORING for macarons - Master Your Macarons Series, Part 3

[@vanessaperkins8987]

Hey shinee! Thanks for sharing these videos and putting yourself out there! I love how u explained how to do your video on macro age technique. Very helpful! I’m about to start another batch…my last batch came out all cracked. It was also taking a really long time to dry

[@potattoggled]

I used to use liquid food coloring, and one time, I used liquid yellow food coloring and it completely deflated my meringue and I could not get it to stiff peaks. I've been using gel food coloring ever since, no problems.

[@kathymyers-host6187]

Hello 👋❤I just found your KZbin Channel 😊...I'm trying to make some Fox 🦊 shaped Macarons for my granddaughter's 10th birthday this month...I wasn't sure how to make multiple colors but your awesome video helped me out ALOT....so, I'll be attempting that tomorrow.... thank you for sharing 💕

[@khaoulachraibi5952]

Thank you so much for the red color tip 👏

[@ShineeD]

You’re welcome 😊 Glad it was helpful!

[@nelsandrofarmhouse9175]

Just what I needed, this was perfecr

[@WhippedFood]

Nice tips! Great video, these must make delicious macarons 🤩

[@ShineeD]

They are! Thank you!!

[@curlymelonhead89]

Making us wait a whole week is slightly sinister! Lol. Thanks for this video, you made it seems so easy.

[@ShineeD]

Hahaha yes, it's torture for me too to space them out like this. :) I just wanna upload them all at once. Thank you for watching my videos!

[@foodiefan4lifez]

Hi Shinee, thanks for all the helpful tips! I've seen you add gel food coloring to your meringue before macaronage and during macaronage. Which method of adding food coloring do you prefer to avoid the most meringue deflation?

[@ShineeD]

I don't see much difference either way. As long as you're using gel food coloring, I don't think it really deflates the meringue much. I do prefer to add the food coloring at soft peak stage of meringue though, just because it gives enough time for food coloring spread and prevents the risk of over-mixing the macaron batter if I added the color at the macaronage.

[@foodiefan4lifez]

@@ShineeD Thank you so much!

[@RouteDeTours]

In your video "A complete guide to perfect macarons" 27 May 2020, you recommended using a sifter. Is there a reason you have switched to using a sieve?

[@ShineeD]

They both do the same job. I have a sifter in my home, and sieve is in my studio kitchen.

[@jennylim6785]

Hi may I know what is the difference between marconage first then divide them into 3 batch and add colour?

[@ShineeD]

Hi there! I normally color the meringue at soft peak stage when I making one colored batch. (I forgot to mention this in the video. Sorry!) But in this video, I wanted to show how I make 3 colored batters out of 1 batch. And to do that, we need to divide the batter after dry and wet ingredients are combined. Hope this makes sense. Let me know if you have any more questions.

[@magalivanyperen1238]

On the pink color you put a little bit on the side of the bowl. Can i ask why?

[@ShineeD]

Do you mean the action at 07:08? If so, I think I just had little lumps that I smushing up...

[@Lulu-re8no]

does letting the batter just sit in the bowl affect how the macaron turns out? i’ve had some youtubers mention to never let it rest but others don’t really mention it so i’m confused. does it matter?

[@ShineeD]

Hi, there! I guess it depends how long we’re talking about. 10-15 minutes is fine, but the longer the batter sits, the weaker the meringue/batter becomes.

[@daniellesanders8700]

Your videos have been great help. But I’m having a hard time with chocolate macarons. Do you have any suggestions.

[@ShineeD]

Hi, Danielle! What kind of issues are you having with chocolate macarons? And have you watched my chocolate macaron video I have a very detailed video on it.

[@daniellesanders8700]

My chocolate macarons always come out cracked

[@leightonthrift775]

@@daniellesanders8700 I think it’s supposed to be that way