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A macaron (/ ˌ m æ k ə ˈ r ɒ n / MAK-ə-RON, [1] [2] French: ⓘ) or French macaroon (/ ˌ m æ k ə ˈ r uː n / MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
A macaroon chocolate bar is made by Wilton Candy in County Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937. [15] Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.
Its use as a food dye was legalized in the US by the Pure Food and Drug Act of 1906. [6] By early 1920s, it was produced mainly for the food industry, [ 7 ] with 2,170 pounds (0.98 t) made in America in 1924, [ 8 ] rising to 9,468 pounds (4.29 t) in 1938 [ 9 ] and approximately 50 tons in 1967.
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid. [1]: 460
Fast Green FCF, also called Food green 3, FD&C Green No. 3, Green 1724, Solid Green FCF, and C.I. 42053, is a turquoise triarylmethane food dye.Its E number is E143.. Fast Green FCF is recommended as a replacement of Light Green SF yellowish in Masson's trichrome, as its color is more brilliant and less likely to fade.