Aren’t these colours pretty? These macarons were individually packaged and were a feature at the Revitalising Newcastle booth at the International Convention Centre Sydney.
I’m used to colouring chocolate and fondant to a T, but macarons are harder to colour. Because of the almond content, there is a cream-ish tinge to start with. You also can’t colour correct mid-way through a batch, as you could with the other mediums.