I even used
slightly less honey and cocoa than suggested.
Use
slightly less honey than sugar, the ratio is about 4 teaspoons honey for 5 teaspoons sugar.
Not exact matches
I have an
slightly altered version to use papaya as the bottom layer, will tweak it a bit more to add a little more
honey and a little
less coconut oil but it's still very nice!
Will try them next time with either a buckwheat or greek
honey to see if they seem
slightly less over-powering.
When baking,
honey has a
slightly less than 1 to 1 ratio, e.g., 1 cup of sugar equals 3/4 cup
honey.
Here in Denmark,
honey is usually quite firm, not pourable at room temperature (it becomes
less visouc if you heat it
slightly).
Lightly oil a glass measuring cup to measure
honey or rice syrup (the brown rice syrup will yield a
slightly less sweet macaroon).
I have also tried adding the 2 egg yolks (that are discarded from the egg whites) to the other eggs and reduced the
honey to 1/4 cup with no noticeable change in texture (though
slightly less sweet).