Food Coloring help part 2
Side note: I made this same post earlier but now after doing one more test batch, I have a picture with my problem. The side with powder food coloring has ruffled feet with the side without doesnt.
I was hoping someone could give me some advice on an issue I've been having while experimenting with food coloring. Normally when I make macarons, I stick to really basic shells with little to no food coloring and those turn out very well. Recently, I received an order for 100 macs for a graduation party with the request that they be a vivid maroon, black and white to represent the school colors. I made a test batch because I wasnt sure if the recipe and process would be the same. I used the same ratio of ingredients, same macaronage process and oven temp but the macarons came out flat, with ruffled feet and rubbery, (I think thats the right word). I meant to get pictures comparing my usual ones to the experimental ones but I forgot to. Anyone have any advice on how to avoid this problem?
Recipe, by ratio relative to almond flour, and technique:
Almond Flour: 100%
Powdered Sugar: 100%
Egg whites: 85%
Granulated sugar: 70%
AmeriColor Powdered Food Coloring
Sift together almond flour and powdered sugar in a bowl and set aside.
Seperate egg whites then beat with a mixer with 1/3 of granulated sugar until frothy, gradually adding the remaining amount of granulated sugar until soft peaks form. Afterwards, add food coloring to the soft peaks meringue until stiff peaks form. Add the meringue to the almond flour mixture in 1/3 increments and macaronage until the batter can make 2 figure 8's before separating.
Thanks in advance!