Hey, not a fermenter. Had a last minute idea to make a nice bloody mary mix for my mothers day.
I wanna roast tomatoes and leave them in brine for a day before blending it up. Just to change the flavor a little. Is there any reason I shouldnt?
Hey guys. So there's tons of posts talking about why substituting the sugar in macarons doesn't work and all the possible substitutions people have tried and proven dont work. You can find the article explaining the science, i don't have the energy to link it rn. Basically the hygroscopic properties of sugar are integral to the science of macarons.
I have someone diabetic that I wanted to make as-close-as-possible to sugar-free macarons for, and i also came across a local company making macarons for dogs. Dogs famously cant have much sugar. These macs are hard as rocks and they're shelf stable, BUT they look like real macs- it doesnt seem like theyre some random dough stuck in a mold.
I got the idea from their ingredients to try subbing the sugar with maple sugar- basically just dehydrated maple syrup. It still has natural sugars, but the glycemic index is lower than white sugar, so its something. And it has hygroscopic properties too.
I dont want this post to be too long and im too tired to write it all out rn, ill come back and put my recipe in the comments. I only tested it once so far but it was surprisingly successful. Here are some pics. Feet are small but texture was great. They do impart a lot of maple flavor.
And from there, its easy to make a sugarfree filling. So yeah. Thought I'd share my findings.