I've recently experimented with macarons and pavlova. To me they are way too sweet. Is it just my taste? Can I maybe increase the almond flour and slightly decrease the icing sugar for my macarons? I'm willing to sacrifice some structure for a less sweet taste. As for pavlova I'm not sure what I would change about it (I used epicurious brown sugar pavlova recipe).
Maybe it is just my taste... I tried macarons at Berthillon and Laduree. The laduree macaron was caramel flavored and much too sweet for me. The Berthillon macaron was chocolate and was just right. It seems like the sugar amount is slightly decreased to compensate for cocoa powder in macaron recipes, maybe that's why I preferred it?
I've made macarons 3 times and the cookies are quite sweet, let alone once I add filling.
I understand meringue recipes are basically egg whites and sugar so maybe they are just supposed to be that sweet... I generally measure by weight if that helps. And all of the recipes I've used call for salt.
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