I've tasted a while back, a Leek Macaron, this was served on a side of Liver Pate
The idea was good, but the Macaron itself was too sweet (maybe just a bit less sweeter than a regular dessert filling macaron)
I would like to try to make one, but get it better, maybe use other idea for salty (non-sweet) filling
any idea how can i make the macaron shells themselves less sweet? I guess i would sweet need enough sugar powder for the whipping and "Lava" consistency, not sure if adding a good amount of salt will do the job, have a bad taste or screw up the baking process (which macarons tend to be "spoiled" enough even without it)
Thanks in advance!