Powder colorants for pastry
Powder colorants to tint dry, paint, or color meringues and macarons without adding moisture.
Uses of the powder
Three uses: dry with a brush for a velvety or metallic veil, diluted in a little food-grade alcohol to paint details, or incorporated into a meringue or macaron batter without adding water, thus avoiding altering the texture.
Water- or fat-soluble powder
As with all colorants, the substrate rule applies: on a fatty base (chocolate, cocoa butter), use a fat-soluble powder; on an aqueous base, use a water-soluble powder. Metallic powders are mainly applied dry on a dry surface.
Frequently asked questions
Dry or diluted?
Dry for a veil, diluted with food-grade alcohol for precise painting.
For macarons?
Yes, incorporated into the meringue without adding water.
A metallic effect?
Lustrous or metallic powder, applied dry with a brush on a dry surface.
In chocolate?
Only a fat-soluble powder.
