To dye macarons brown, you incorporate brown food coloring directly into the macaron mixture during the preparation process, specifically before the batter is piped.
Based on a recipe by IRCA, a specific method involves using a water-soluble brown chocolate dye.
Method for Achieving Brown Macarons
According to the IRCA recipe for "FIVE SHADES OF BROWN MACARON", the dyeing step occurs after the initial mixing of the main ingredients:
- Mix water and DELIMACARON (a specific macaron mix product) in a planetary mixer for 5 minutes with the whisk at high speed.
- Add the dye: Incorporate 1g of WATER-SOLUBLE BROWN CHOCOLATE DYE for every 800g of the mixture.
- After adding the dye, the mixture is then typically prepared further (like folding in almond flour/sugar if using a different base, though the reference implies a mix) and then used for piping.
This ensures the color is evenly distributed throughout the macaron batter before it's baked, resulting in uniformly brown shells. The amount of dye can be adjusted slightly depending on the desired depth of the brown color, but starting with the specified ratio (1g dye per 800g mixture) provides a good guideline.
Dye Type and Quantity from Reference
| Dye Type | Quantity Per Mixture Weight |
|---|---|
| WATER-SOLUBLE BROWN CHOCOLATE DYE | 1g per 800g of mixture |
Reference: FIVE SHADES OF BROWN MACARON - IRCA
This specific approach uses a water-soluble dye, which integrates smoothly into the liquid components of the macaron batter base.
