Black Macarons

Black Macarons filled with Ermine frosting! Black macarons can seem daunting, since you might need a lot of food coloring to obtain the deep dark color. It's not recommended for beginners. Attempt to make black shells once you are an experienced macaron baker, who's got the technique down. Black Macaron Shells 4 grams egg white powder optional (read notes) 100 grams granulated sugar (3.5 oz) 100 grams egg whites (3.5 oz) 105 grams almond flour (3.7 oz) 105 grams powdered sugar (3.7 oz) Food coloring I used black gel food coloring, and some black powder food coloring* Ermine Buttercream 73 grams granulated sugar 15 grams all-purpose flour 85 grams milk 85 grams unsalted butter, at room temperature 1/2 tsp vanilla extract Full recipe: https://www.piesandtacos.com/black-ma... Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Food coloring: Make sure to use gel food coloring if using any. I begin by using black powder food coloring, but realize it isn't going to cut it, so then I added black gel food coloring by Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.