Hey!
We want to do a savory macaron for a gig at our catering company and wanted to do a apple and ginger macaron meringue, and then replace the ganeche with a pulled, smoked lamb mince (sort of a macaron hamburger). None of the recipes have any sort of flavoring added to the meringue mix, but could we still do this? Powdered or liquid? And how would it turn out if we went down on the suger in the meringue to make it more savory? Are we on to something, or would this not work?
Would really appreciate feedback!
