What can be added to the Macaron batter to adjust the sweetness?

Adjusting the sweetness of macaron batter can be effectively achieved by adding more sugar. In the context of macarons, the primary sweetness comes from the sugar, which not only impacts flavor but also plays a crucial role in the structure and stability of the final product. Cookies that are too sweet can become unbalanced or could even mask other flavors, so it's important to adjust the sugar content judiciously.

Adding more sugar directly increases the overall sweetness of the batter, ensuring the macarons have the delightful sweetness that complements their delicate texture. When you increase the sugar in the batter, it enhances the moisture and creates a better sheen on the finished macaron, contributing to the desired meringue-like texture.

Other ingredients like cocoa powder, fruit puree, or egg whites do not serve this purpose effectively. Cocoa powder is typically added for flavor and to create chocolate macarons, whereas fruit puree introduces moisture and alters the batter’s consistency without directly addressing sweetness. Similarly, egg whites are essential for creating the meringue structure but do not impact sweetness at all.