baking – Non-sweet sugar replacement for French macaron

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I’ve been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can’t think of what I may be able to replace powdered and granulated sugar with, or if something of the sort even exists.

I imagine that the sugar helps with the texture and structure of the shell as much as it is for the sweetness, but I’m not aware of anything that would fit that bill. Is there anything in existence that I could use a savory replacement for powdered- and granulated sugar in my macaron shells?

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