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Ingredients
  • subheading: Macaron Shells:
  • 100 grams granulated sugar
  • 4 grams egg white powder optional, read notes
  • 100 grams egg whites
  • 105 grams almond flour
  • 105  grams  powdered sugar
  • ¼ tsp ginger powder
  • ¼ tsp cinnamon powder
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg read notes
  • 3 grams cocoa powder optional, for color
  • Food coloring  I used a bit of brown and dijon by americolor
  • subheading: Gingerbread Buttercream:
  • 1 ⅓  cups  confectioners’ sugar sifted (170 grams)
  • 4  tbsp unsalted butter softened (56 grams)
  • ½  tsp vanilla extract
  • 1 ½ tsp molasses
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 to 2 tbsp milk only if necessary to thin out the frosting
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