Getting colour into macarons is trickier than it looks. The meringue base is sensitive to moisture: even a few extra drops of liquid can throw off the egg white ratio, leading to flat shells, cracked feet, or a grainy texture. That's why gel food colouring is the go-to choice for macaron makers. It delivers intense, concentrated pigment with virtually no added liquid, keeping your meringue stable and your shells smooth.
For a completely dry alternative, powdered food colouring can be folded in during the macaronage stage and is especially useful when working with white chocolate ganache fillings or when you need ultra-precise colour control.
