Macaroons are delightful French biscuits made from whisked egg whites, ground nuts and sugar. The typical macaroon is white with a cream or icing filling, but there is nothing to say you can't make your own food coloring to tint macaroons. Along with a color change, why not add different fillings as well? Strawberry jam for pink macaroons, peppermint cream for green, lemon curd for yellow – your imagination is the only limit.
Red or Pink Food Coloring
Empty around half a packet of frozen raspberries into a strainer over a bowl. Leave for around 5 hours to defrost.
Pour the juice caught in the bowl into a small pot, and reduce the liquid by half. Use the thawed raspberries as desired.
Cool the reduced raspberry juice, and store in a glass jar until needed. Add the coloring to the macaroon mixture drop by drop until the desired color is achieved.
Green Food Coloring
Place a cup of fresh mint into a food processor and blend until a paste is formed. Place the paste into a small pot, and cover with water.
Simmer the mint and water until the water is reduced by around half, then strain the liquid through a strainer into a bowl. Discard the mint leaves.
Cool the reduced mint juice, and store in a glass jar until needed. Add the coloring to the macaroon mixture drop by drop until the desired color is achieved. This will also impart a slight minty flavor – if this is undesirable, kale or spinach can be used instead.
Yellow Food Coloring
Bring a cup of water to a boil on the stove in a small pot. Add 3 to 4 saffron strands.
Reduce the water by half, then let it sit for 1 to 2 hours until completely cool.
Strain the mixture into a glass jar until needed. Add drop by drop to the macaroon mixture until the desired color is achieved. A teaspoon of turmeric powder can substitute for saffron; however, use older turmeric as the fresh-ground spice can have an overpowering taste.
Blue Food Coloring
Boil 1/2 cup of blueberries in 2 cups of water on the stove in a small pot. Simmer until the water has reduced by half.
Strain out the liquid into a bowl, discarding the boiled blueberries. Return the liquid to the pot, and reduce again by half.
Cool the blueberry liquid, and keep in a glass jar until needed. Add to the macaroon mixture one drop at a time until you achieve the desired color.