@baking i have wanted to do something risky, make macarons with wet ingridents; my theory is this: do everything without flavor till macaronage,then over do it bec you pour a egg whites/berry liquid to thin and flavor in one step. The rest is the same; how viable is this? I understand its extremely ticky but could be viable
I wonder why you would risk it?
If I add anything to the coque dough it's for colour (only powder colorants). If the colourant happens to impart flavour (cocoa, freeze dried fruit powder...) yay, but I dont chasse flavour in that part of the recipe.
I have decided for myself to just focus on the filling and get that to really carry the flavour.
save