Christmas red French Macarons

macaron #9

Just when I think I can relax while mixing the macaron batter, I ruined these pretty Christmas red macarons.  While adding an excessive amount of food coloring gel, I achieved the color, but ruined the shells.  Some of the shells puffed up and then fell off to the side while baking.  Some of the feet squished out beyond the edge of the macaron shell.

In addition to the gel food coloring problem, I only had 84 grams of aged egg whites; they evaporated more than expected.  So, I added vanilla flavoring to compensate for the missing egg whites.  That Did Not work.  Such lessons we continue to learn….

One of my favorite Santa’s overseeing my Christmas baking.  I needed a little of his magic to help these poor examples of the delicate French Macaron.

You might think this doesn’t look bad – that this is acceptable.  Notice there is only one in the picture—that’s because most of the others slid off their feet like snow sliding off a roof.

What did I learn?
I’ll only use the coloring gel if I want a very light color, thereby using only a little of the gel on the tip of a toothpick.
I’ll keep trying until I get this right!
I’ve ordered the powdered food coloring; it’s in the cabinet waiting for its debut in a macaron.
If the recipe requires 90 grams of egg whites, be sure to have 90 grams of egg whites.

pink French Macarons

My grandmother’s Noritaki China Japan #5516 tea cup provides the backdrop to display this dainty pink macaron.  This is the first time I have added color to the batter.  The gel color was maroon.  I didn’t know how much to add; I should have added more to achieve the color on the bottle.

Nevertheless, the shells are pretty. The shells were transferred to the freezer and will be filled at a later date.

The batter is colored and ready to pipe

piped and drying

just out of the oven; I never tire of watching through the oven door for the feet!
Continuing to use this recipe, and adjust to my oven.
macaron #8