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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?

starscream_disco_party
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While I haven't found a substitute for powdered sugar, there are powdered vegetables and other flavors that one can use to cut the sweetness and add flavor. Salt is also an important part, as well as having savory fillings and garnishes.

Another thing that may help is using the French method rather than the Italian, since the Italian method uses more sugar for the syrup that's needed

starscream_disco_party
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You could try sugars with a lower sweetness value. I have used glucose, for example, to cut the sweetness of my granola recipe. It's about 75% as sweet as sucrose, while retaining most of the other chemical properties of sugar (so it still makes clusters).

The lowest I've seen is lactose, at 20%, though plenty of people are lactose intolerant so that might not be a great idea. Maltose and galactose are also pretty low.

This might help you get started: http://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf

Joshua Engel
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try replacing half of the flour with rice flour. I don't think you will be able to get away with a full replacement as the sugar helps with the structure of the cookie, not just sweetness.

Amanda
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