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Macarons aren’t just delicious, textural delights; they’re also beautiful.Part of that is their form. The light, crisp, and soft cookies that sandwich the sweet and creamy filling have a distinctive shape, with their perfectly smooth domed tops rising above their craggy feet. But part of it is also that the cookie parts of macarons are typically dyed to reflect the flavor of the fillings they contain: <a href="https://www.chefsteps.com/recipes/pumpkin-spice-latte-macaron">pumpkin spice latte macarons</a> have bright orange cookies; <a href="https://www.chefsteps.com/recipes/raspberry-jam">raspberry jam macarons</a> have bright red cookies; <a href="https://www.chefsteps.com/recipes/sweet-corn-ganache">sweet corn macarons</a> have bright yellow cookies; and so on and so forth. This is true even though the cookie typically doesn’t taste like anything other than a lightly almond-flavored meringue: most of the macaron’s flavor comes from its filling.Incorporating color into your macaron cookie batter is relatively simple, but there are a few key guidelines to follow if you want your macarons to look the way you want.