Gianduja Macarons

Makes about 2 dozen
Ingredients
215 grams (7½ ounces) confectioners’ sugar
100 grams (3½ ounces) egg whites (about 3 large) at room temperature
130 grams (4½ ounces) peeled, lightly toasted hazelnuts
2 tablespoons Dutch process cocoa
25 grams (2 tablespoons) castor or superfine granulated sugar
Pinch salt
Gianduja Buttercream (recipe follows)
Directions
Line cookie sheets with parchment paper adhering them to the sheets with a [...]

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Key Lime Macarons

Makes about 2 dozen
Ingredients
215 grams (7½ ounces) confectioners’ sugar
100 grams (3½ ounces) egg whites (about 3 large) at room temperature
140 grams (5 ounces) almond flour or sliced almonds
25 grams (2 tablespoons) castor or superfine granulated sugar
Pinch salt
Green food coloring (preferably paste)
2 teaspoons very finely grated key lime rind
Directions
Line cookie sheets with parchment paper adhering them [...]

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Pumpkin Macarons

*You will need some almond flour. If you can’t buy it, you can make your own, just make sure the almonds are really dry. Seperate the eggs at least 1 hour before using or preferably the day before. And if you want to ensure all the macarons are the same size makes a huge difference [...]

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