I have used regular food coloring, gel and powder food coloring. I was hoping to have better luck with the powder, using 1 1/2 tsp of red powder... but I think I added a bit too much and it turned burgundy.
I wanted them to be as red as my nail polish. I was hoping once it baked it would turn a bit more red. Fail. It was still burgundy.
I made a white chocolate ganache because I was going for the burgundy and white Christmas. White chocolate ganache was way too sweet and overpowered the taste of the cookie. I'm just happy I did not make too much.
Though the macaron was not as red as I wanted, it was still a very tasty cookie. Back to the drawing board!