YELLOW GEL FOOD COLORING RECIPES

Steps:

• Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
• In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
• Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring. 
• Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
• Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
• Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
• Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

Steps:

• Preheat oven to 225°F. Cut two pieces of parchment paper to fit perfectly into two standard-size rimmed baking sheets. On each parchment piece, trace twenty four 1½-inch circles; set aside. Fit a piping bag with an open star piping tip and set aside.
• In a completely clean and dry stand mixer, combine egg whites, cream of tartar, and sea salt. Beat on power setting 2 and slowly stream in 3 tablespoons of the sugar. Allow to beat for two minutes before increasing the speed to setting 4 and slowly adding another 3 tablespoons of sugar; allow to beat for another full two minutes. Slowly add another 3 tablespoons of sugar and beat at setting 6 for two minutes. Add final 3 tablespoons of sugar and beat at setting 8 for final two minutes.
• Add lemon extract and vanilla bean paste and yellow food coloring and beat on high for 30 seconds until well incorporated. Transfer meringue to piping bag.
• Set parchment paper inside each baking sheet and use piping bag to fill the circles with meringue. Pipe by squeezing the bag with the nozzle in the center of the circle and at a 90° angle, allowing the meringue to fill out the circle from the center. As you pipe, slowly pull the bag up as the circle fills to create a little dome of meringue; stop squeezing and pull the nozzle up to finish the meringue with a vertical peak. Repeat with remaining circles and meringue.
• Place baking sheets in preheated oven and bake for 1 hour without opening the oven. Turn off the oven and leave the oven door closed, allowing the meringues to cool in the oven for a final two hours. Gently lift the meringues off of the parchment paper and dust with powdered sugar if desired.