Colorants alimentaires hydrosolubles macarons cake design - Patissland

Water-Soluble Colorants

Patissland - Food Coloring

Water-soluble food coloring, specially for macarons

Water-soluble food coloring for macarons, royal icing, and fondant: stable Italian meringue, true color after baking at 150°C, and no cracking on the shells.

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Our water-soluble food coloring collection brings together products specifically designed for macarons, royal icing, and pourable fondant. Soluble in water, these colorings do not disrupt the critical moisture balance of Italian meringue, ensure stable color when baked at 150°C, and prevent cracking on the shells. Available as powder or concentrated liquid, with precise doses to avoid overloading delicate recipes.

Why use coloring specifically for macarons?

The macaron is one of the pastries most sensitive to coloring. Italian meringue (whipped egg whites + sugar syrup at 118°C) has a critical moisture-sugar balance: coloring that is too liquid will make it collapse, while oil-soluble coloring will break it down. Water-soluble powder food colorings are the ideal solution: they blend in without adding water, preserve the meringue's stability, and withstand baking at 150°C without changing shade or fading.

Essential colors for macarons

Water-soluble food colorings cover the entire pastry palette: reds for Valentine's Day and Christmas, pastels for weddings, purples and blues for creative macarons, lemon and passion-fruit yellows, pistachio greens, and intense blacks. Pastels are the most widely used in cake design for their harmonious combinations. Fluorescent and neon shades are reserved for children's creations or themed birthdays.

Application to royal icing and fondant

Beyond macarons, water-soluble colorings are perfect for royal icing (for decorating shortbread cookies), which contains egg white and powdered sugar, and for pourable fondant (for coating éclairs, mille-feuilles, and religieuses), which is essentially a sugar syrup. For these two applications: use 0.5 to 1% of the total weight for a soft shade, and 2–3% for a vivid color.

Water-soluble or oil-soluble: how do you choose?

Water-soluble: for anything containing mainly water (macarons, royal icing, fondant, jelly, syrup). Oil-soluble: for anything containing mainly fat (chocolate, cocoa butter, velvet spray). Mixing the two types of food coloring produces lumps and uneven results.

How much powder should I use for one batch of macarons?

Average amount: 0.3 to 0.5 g of powder for a standard batch of 50 shells (250 g of Italian meringue). Incorporate the powder into the almond-sugar mixture before adding the meringue, then macaron as usual. For an intense red: use 1 g and finish the color by spraying with water-soluble coloring after baking.

Can water-soluble food colorings go in the oven?

Yes, they withstand temperatures of up to 180°C. Macarons bake at 150°C, royal icing dries at 50–80°C, and fondant is not baked. Above 200°C (shortbread cookies, choux pastry), some colors may change: test before production. For cookies, choose food colorings specifically designed for high-temperature baking.

How should water-soluble powders be stored?

Store for 24 to 36 months at room temperature (18–20°C), protected from moisture—which is critical for powders—in the original container or an airtight container. If the powder clumps, sift it before use. Never place a damp toothpick into the container, as it could contaminate the entire contents.

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Also discover our collections: all food colorings · gel food colorings · everything for macarons.