Powdered colorants for pastry
Powdered colorants for dry dusting, painting, or coloring meringues and macarons without adding moisture.
Uses of powder
Three uses: dry, with a brush for a velvety or metallic finish; diluted in a little food-grade alcohol for painting details; or incorporated into a meringue or macaron mixture without adding water, so there is no risk of altering the texture.
Water- or oil-soluble powder
As with all colorants, the substrate rule applies: on a fat-based base (chocolate, cocoa butter), use an oil-soluble powder; on a water-based base, use a water-soluble powder. Metallic powders are primarily applied dry to a dry surface.
Frequently asked questions
Dry or diluted?
Dry for a dusting effect, or diluted with food-grade alcohol for precise painting.
For macarons?
Yes, incorporated into the meringue without adding water.
A metallic effect?
Luster or metallic powder, applied with a dry brush to a dry surface.
In chocolate?
Only an oil-soluble powder.
