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Water-Soluble Colorants

Patissland - Cake coloring

Water-soluble colorings, specially for macarons

Water-soluble colorings for macarons, royal icing, and fondant: stable Italian meringue, true-to-life color after baking at 150°C, no cracks on the shells.

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Our water-soluble coloring collection brings together products specifically designed for macarons, royal icing, and pouring fondant. Water-soluble, these colorings do not disrupt the critical moisture balance of Italian meringue, ensure the color stays true during baking at 150°C, and prevent cracks on the shells. Available as powder or concentrated liquid, with precise dosing 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: a coloring that is too liquid makes it collapse, while an oil-based coloring breaks it down. Water-soluble powder colorings are the ideal solution: they blend in without adding water, preserve the stability of the meringue, and withstand baking at 150°C without changing color or fading.

Essential colors for macarons

Water-soluble food coloring covers the entire pastry color palette: reds for Valentine's Day and Christmas, pastel pinks for weddings, purples and blues for whimsical macarons, lemon and passion fruit yellows, pistachio greens, and intense blacks. Pastels are the most popular in cake design for their harmonious combinations. Fluorescent and neon colors are reserved for children's creations or themed birthdays.

Use with royal icing and fondant icing

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

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

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

How much powder per batch of macarons?

Average amount: 0.3 to 0.5g of powder for a standard batch of 50 shells (250g of Italian meringue). Mix the powder into the tant-pour-tant mixture before adding the meringue, then macaronage as usual. For an intense red: use 1g and finish with a spray of water-soluble coloring after baking.

Can water-soluble food coloring be used in the oven?

Yes, they withstand temperatures up to 180°C. Macarons bake at 150°C, royal icing is dried at 50-80°C, and fondant is not baked. Above 200°C (shortbread, choux pastry), some colors may change: test before production. For biscuits, use food coloring 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), away from moisture (especially important for powders), in the original jar or an airtight container. If the powder clumps, sift before use. Never put a damp toothpick into the jar, as it could contaminate the entire contents.

To learn more

Discover our collections too: all food coloring · gel food coloring · everything for macarons.