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How do I get white white macaron shells

post #1 of 10
Thread Starter 

Does any one know how I can my macaron shells white white.

 

Gel Colours? Powder colours?

 

I have thrown in a tub of white powder colour before and it hasnt work.

 

I have an order of 180 white macarons and no idea how to get it white white

post #2 of 10

By white powder colour do you mean Titanium Dioxide?  To colour macaron shells we use Americolour and the colours turn out great.  Have you tried Americolour white?  I haven't used the white in macarons yet, but that's where I would start experimenting.

post #3 of 10
Perhaps you could use powdered coconut or coconut flour instead of the almond?
post #4 of 10

Or hit them with some white luster dust when they are done?

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #5 of 10
Or maybe use blanched almonds?

The macarons at this blog look pretty white. You will have to use the translator link they provided on the right side.
http://www.passionforbaking.com/blog/2010/12/04/dreamy-white-macarons/
post #6 of 10

I use blanched almond flour from Honeyville, but I always color the batter, so I'm not sure how white the batter would look plain.  The flour itself is a cream color - with the sugar and egg whites it would be pretty light in color if you could keep them from browning in the oven

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #7 of 10
Thread Starter 
Yes ive heard of recipes call for titanium dioxidr but cant find any in my country
post #8 of 10
Thread Starter 
I cant find food grade titanium dioxide in South Africa.

I have tried white poweder colour but the macarons turn a bit brown in oven from baking. I didnt want to lower the temp of oven as that is the temp I bake macarons in
post #9 of 10
I've read that you can put an empty cookie sheet on the top rack of the oven to shield the tray of macarons while they are baking, this may help to keep them from turning brown on top and not effect the baking from the bottom. I've also seen some recipes say that they turn off the top element in the oven, but mine isn't that fancy.
post #10 of 10
Any update on how you got them a nice stark white?
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