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Lots and lots of different coloured macarons


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7 replies to this topic

#1 Amirah

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Posted 19 September 2012 - 07:58 AM

Hello All!!

I have a bit of random question. I'd like to make a bunch of different coloured macarons. I don't really need/want to make a batch (that makes about 40) for each colour I want- if there's a better way to do it. I really only need a a quarter of a batch in one colour and want about 7-10 different colours. Any one have any ideas or experience as to how I could go about doing this?

Thanks!!

A

#2 mkayahara

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Posted 19 September 2012 - 08:13 AM

Make the batter, divide into separate bowls, mix a different colour into each bowl? You're going to go through a lot of pastry bags, though.
Matthew Kayahara
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#3 Mjx

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Posted 19 September 2012 - 09:14 AM

Depending on the colours you want, you can successively add colour: tint a quarter yellow, and when you've got about half those piped, add red, and you've got orange; start with red, pipe those, add blue, you've got purple, and so on.
Michaela Scioscia, aka "Mjx"
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#4 Amirah

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Posted 19 September 2012 - 12:02 PM

Both fantastic ideas. I was wondering though, if these methods will work specifically with macarons- considering how fickle the batter can be?

#5 Tri2Cook

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Posted 19 September 2012 - 12:37 PM

Both fantastic ideas. I was wondering though, if these methods will work specifically with macarons- considering how fickle the batter can be?

That would be the problem with adding successive colors. That's going to lead to over-mixed batter at about color addition number 2.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#6 Almondmeal

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Posted 19 September 2012 - 03:27 PM

I've seen my chef makes a batch of white macarons and later on spray gun different colors on them for varieties. U can even get like shade effect. Or you can paint them with dry color dust with a brush. I have to clarify that my chef did not spray the whole macaron with the color, just for a light shade.

#7 stuartlikesstrudel

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Posted 19 September 2012 - 06:19 PM

If you can keep accurate weight of your mixtures, you can always prepare the meringue and almond/sugar mixtures separately and then divide them up - I sometimes make a single batch, split the meringue in half, colour each half and go from there... I guess you could probably do the same with quarter-batches but as I said you'd need to be pretty careful to make sure your ratios stayed correct.

#8 Amirah

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Posted 20 September 2012 - 01:33 AM

Thanks for all the help!! Will definitely give everything a go- probably going to end up using a combination of all the ideas here. If there's a successful outcome at the end of it all, will keep you'll posted!!
Thanks again!