i have wanted to do something risky, make macarons with wet ingridents; my theory is this: do everything without flavor till macaronage,then over do it bec you pour a egg whites/berry liquid

I wonder why you would risk it?

If I add anything to the coque dough it's for colour (only powder colorants). If the colourant happens to impart flavour (cocoa, freeze dried fruit powder...) yay, but I dont chasse flavour in that part of the recipe.

I have decided for myself to just focus on the filling and get that to really carry the flavour.