The good news: you can make colourful macarons using a healthy and natural food colouring.
The bad news: we must use spice grinded for this.
Last year, I wrote here my first post which engaged with food coloring. it's been a year that I haven't found any good natural food coloring which can be used in a meringue (except cocoa powder or chia powder that makes macaron brown or green). I have my spice grinder for like 7 months and until this week I've never thought I can use colourful tea leaves as natural food colouring.
I had a bad experience with turmeric in the past, I thought it will be good as yellow food coloring, but the taste of the macarons shell with the turmeric was bad.
Anyway, I often buy tea leaves mixtures (I'm not British, I just really love tea an coffee), and one of the mixtures that I bought was hibiscus tea leaves, I didn't like it taste and flavour beacsue it is too sour. But I finally got the idea to grind this leaves for macarons natural food colouring, and so I did.
Addimg to the powdered sugar and almonds
folding with the meringue
So why using this tea leaves as food colouring? it's natural and healthy, and can be used for any kind of dish.
Why not? because spice grinder is needed.
You must remember that if using ground tea leaves, the macarons absorb the leaves flavour, so notice that the leaves tastes good and compatible for desserts. In this case, the sourness of the hibiscus combines great with the sweetness of the macaron shells.
now I can't wait to go back to the market and buy another coloruful tea herbs.
this is spirulina macarons with powdered spirulina, the spirulina is pretty pricey, so I ain't gonna make spirulina macaron again
I also made macarons with dried rose herbs, they create the same colour as the hibiskus, but much lighter, so the hibiscus is better for colouring: