A macaron, often called a French macaron, is a delicious meringue dessert made with egg white, icing sugar, granulated sugar, almond flour, and food colouring. The macaron is said to have been introduced to France by Queen Catherine de Medici's Italian cook.
Definitely it is possible you can use various natural color to make macarons. Ingredients like freeze dried fruit powder, turmeric, hibiscus powder, and beet root powder, gardenia blue, gardenia yellow, sodium copper, carmine cochineal, paprika red, vegetable carbon black could also be used as natural food colouring.
You can use any of the natural food color to make macarons but today we will be making macaron with beet root. If you would like to try another color you can also do that no worries.
Yes, its completely safe to use. Natural dyes have been used to colour food for ages.
Way to make macaron with natural color
You
will need few things to make macaron . You should have
3 beaten egg whites
A quarter cup of white sugar 1 cup flour made from almonds
1 and a half cups powdered sugar
Natural colors from ( Santacolor) (any color you desire)
Baking mat for macarons made of silicone
Now you will need to follow these steps after
On a cookie sheet, place a silicone macaron baking mat.
In a mixing bowl, whip the egg whites using a stand mixer until they are frothy. Mix in the white sugar until the egg whites are glossy and frothy. The egg whites should have soft peaks.
Add drops of beet root color until the desired shade is achieved.
Whisk together the egg whites, powdered sugar, and almond flour in a large mixing bowl. With a large spoon or spatula, do this by hand. Approximately 30 strokes.
Fill a piping bag halfway with the mixture. So that the disc space is cover, pipe the batter onto the silicone baking sheet.
Allow piped cookies to stand at room temperature until they create a hard skin on top once the baking sheet is full (about 1 hour).
Preheat the oven to 285 degrees Fahrenheit and bake cookies for 10 minutes. The cookies should be bake but not overbake. We recommend keeping a tight check on them because they can quickly burn.
After the cookies have completely cooled, sandwich two cookies together with jelly or cream filling.
Wow, people, with your incredible macaron-making abilities... or keep them all to yourself. Enjoy!
To give us inquiry regarding any food color click Here
A soft, semisolid food substance with a springy feel prepared by setting a liquid containing pectin or gelatin or by adding gelatin to a liquid, particularly one made of pectin-containing fruit juice cooked with sugar.
Making jelly with natural colors
We have seen many people that makes jelly at their home but with artificial food colors. Today we will be seeing that which natural food colors can be used to make jellies and also their tremendous health benefits.
Colors
There is various natural food colorants for giving the color to food but for making jellies you can use
Gardenia
yellow
Gardenia
blue
Beet
red
Annatto
color
But
the question is how to prepare jelly with these natural colors?
Here are the answers. There are few steps to follow in order to make jellies from the natural food colors.
Making jelly
Take a pan & fill two cups of water
Now
put 1 cup of sugar, After that stir it until the sugar dissolve
completely in that water.
Now you will be needing to add Agar Agar powder 1/tsp & again stir it until that powder dissolves completely
Boiling
Next step after putting all these substances is boiling that water on medium flame for 10 minutes
Now
it depends on you which color you want to use to make jelly as we
discuss earlier that we have 4 natural pigments that we are using to
make jelly so we will be making four different colors of jellies with
the same water but if you want to use 1 color it's ok.
As we are making four different jellies, we will be dividing that mixture of water into four small bowls
Giving Colors
After dividing the water portion equally into every bowl, we will add gardenia yellow, gardenia blue, beet red & anatto color separately to each bowl so we can have four different colors & flavors as well
Amount of color that we will be adding is 0.5g per bowl
Freezing these jellies
Final step is to refrigerate these bowls for 15 minutes
Take
out these bowls from your refrigerator after 15 minutes.
Now
with the help of knife cut these jellies in the little form of cubes
or as you like or as you wants to have .
Your jellies with natural colors are ready enjoy!
But why we use Natural color in jelly?
s
we know artificial colors have bad side effects when use consistently
or using for long term but if we talk about the natural colorants
that comes from different plants & roots have no side effects as
artificial colors have infact natural colorants are capable enough
where they can not only boost immune system & health but also
gives the food such amazing colors that people get fascinated.
To
send us inquiry of any of these colors click the color below
Ice cream is a frozen dessert, which refers to a variety of frozen products such as sorbets, frozen yoghurts, non-dairy frozen desserts, and, of course, ice cream. We can consider two separate varieties of frozen desserts: ice cream and sorbets, to simplify its classification.
All products with a neutral pH and dairy components are considered ice cream. Sorbet, on the other hand, refers to items with an acidic pH that are created with water and other ingredients such as fruit but do not contain dairy.
Regulation (EC) No 1333/2008 governs the use of food colors in the European Union. Certain natural colors can be used without restriction in the production of ice cream, according to this legislation.
Yellow
Because
there are so many flavors associated with yellow, it is one of the
most popular colors among consumers (banana, vanilla, lemon, etc.).
Beta carotenes are one of the most prevalent solutions for tinting
ice cream yellow.
Beta-carotenes
come in a variety of colors, ranging from pale yellow to practically
orange. The tone of beta-carotene will ultimately be determined by
the type of beta-carotene, its formulation, particle size in
dispersions, and dose.
Beta-carotenes, on the other hand, unlike anthocyanins, are soluble in oil but not in water. Beta-carotenes have the benefit of being relatively heat stable, however they do require some oxidation protection.
Green
The most common natural source for ice creams with green tones is chlorophyll and its derivatives. Chlorophyll has a greenish-yellowish color that is similar of pistachio ice cream, however it is light unstable.
Because the binding of copper to the chromophore increases its stability to heat and light, this instability of chlorophylls has been largely addressed in the case of cupric chlorophyllin's. Copper chlorophyllin produces highly appealing vivid and intense green tones, but it should be noted that the FDA does not allow it to be used in the production of ice cream in products destined for the North American market.
Orange
Carotenoids are the most suitable natural dyes to produce orange tones. The most prevalent pigments in the carotenoid family, beta-carotenes, are widely employed in a variety of food products, including dairy, ice cream, prepared dishes, and beverages. It comes in a variety of colors ranging from yellow to red to orange, is fat soluble, and may be found in a variety of cereals, vegetables, fruits, and other plants.
Brown
The most extensively used natural brown color is caramel. It has a stronger coloring capacity than other natural brown dyes, hence it outperforms other products used in lesser amounts.It has excellent light and heat resistance. Caramel is most commonly use to color warm flavors like coffee, toffee, and caramel. Caramel is often use to tint vanilla ice cream in little amounts.
They can be blend with red pigments to create very dark brown tones. Caramel hues, as well as burnt sugars and aromatic caramels, are use in a variety of ice cream recipes for various objectives.
It is a charred vegetable matter-base natural food color. It has great heat and light stability and works well with other natural food colors for unique blends or to change color tone.
It's ideal for use in confectionery, pastry, and ice cream. It also gives the intense black color to the ice cream which fascinates the consumers.
Beet red
Because of beetroot's sweetness, it's no wonder that it's use in puddings and desserts. It not only gives this ice cream a stunning purple color, but it also gives it a deep, good flavour that pairs well with chocolate. A flake and a cone, a grating of dark chocolate over a sundae, or warm dark chocolate sauce pools are all good options.
Natural color matching
By choosing heat-resistant natural hues, we seem to have been able to get a very similar color match. Carmine is use for the pink, and turmeric is use for the yellow. Turmeric and gardenia blue are use to make the green.
In Asia, gardenia is a popular color. In Europe and Latin America, a green leaf plant (cu-chlorophyllin) would most likely be combined with turmeric. Spirulina and turmeric are still the greatest ways to make green in the United States.
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