Recommended: EPColorTM ColorDispersible-Oil dispersible natural colors
A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. This confection is characterised by smooth, squared top, ruffled circumference, and a flat base. It is mildly moist and easily melts in the mouth. And do you know how make macarons colorful and healthy?
Challenges of coloring Macaron:
1. Allergic reactions: Annatto and carmine were found to have potentially severe allergic reactions in some people.
2. Instability: If the temperature surpasses 130℃, the annatto color will be discolorized severely; the Turmeric and Beta-carotene are light-sensitive.
3. Presence of controversial ingredients: Certain caramel contains a potentially carcinogenic chemical called 4-methylimidazole. Additionally, carmine is cochineal extract adsorbed on an insoluble calcium or aluminum base.
4. Limited color choice: A few choices of stable natural oil soluble colors in the current market.
The high baking temperature, neutral pH condition, low water content, fat/sugar matrixes are confining the application of natural colors in baking foods. A lot of natural colors especially the red ones are water-soluble. It was therefore very difficult to apply water-soluble red colors in water-less matrix with neutral pH value.
In order to enrich the color choices in fat-based system, EPColorTM
provides the innovative natural coloring solution: ColorDispersible. This CD solution use physical treatment and change the surface of the color agents from hydrophilic to lipophilic. Therefore, the color agents can be evenly distributed in fat/sugar-based matrix and in dry blends.
Thanks to EPColorTM
‘s leading-edge technologies, CD color opened the door to replace the lake colors with safe natural colors and free your colorful macaron and decoration from aluminum content.
1. Higher photo stability and thermal stability
2. Color consistency during the whole shelf life
Fading and migration tend to happen in baking goods colored by regular natural colors during the storage. CD colors can solve these problems and ensure the color consistency of bakeries during the shelf life.
3. Easy use
CD colors can be easily mixed uniformly through physical method. The good compatibility of CD secures their original color shades because they don’t react with other ingredients. You can match colors by yourself without need to resort to color matching experts.
4. Full range natural color hue available for bakery
contains a spectrum of the most popular colors used in bakery (from red purple, orange, yellow to blue). Specially, CD red colors are stable in neutral pH compared with other natural red colors.
Showcase: Colorful shaped biscuit
Powdered sugar: 125g; White sugar: 105g; Egg white: 90g+8g (separeted)
Almond flour: 138g;
Natural CD colors: CD- Purple sweet potato; CD-Elderberry, CD-Sodium Copper Chlorophyllin, CD-Safflower yellow.
1. Sift the almond flour and powdered sugar together into a bowl.
2. Beat the 90g egg white in the bowl with a whisk attachment until egg white are foamy, then add the white sugar by three or four times and keep beating until egg white are glossy, fluffy and can be formed with a soft peaks.
3. Add the above egg white into the mixture of the almond flour and powdered sugar by 3 times, stir well after each addition.
4. Add the 8 g foamy egg white into the above mixture.
5. Continue to stir the mixture by using a rubber spatula until it becomes smooth and very viscous,
6. Separate the mixture and add CD colors.
7. Use a pastry bag with a 1cm / 1/3" nozzle, filled with the macaron mixture. Place the silicon mat or paper template on a baking sheet.
8. Gently tap the baking sheet a few times on the work surface to help the macaron mixture settle and break air bubbles, then leave them to dry for 30 minutes - the surface of the macaron will become un-sticky, smooth and shiny.
9. Bake them under 150℃for 15 minutes.
10. Make the filling: Beat the softened butter until it is fluffy, then add the icing sugar. At this point you can add any flavors you like.
1) Weighing of ingredients must be accurate.
2) Let the CD color be soaked in a little vegetable oil before adding into mixture, it will be easier to mix evenly.
3) Before put mixture into the oven, they need to be left to dry at least 30 minutes until the surface is little stickiness.