1/4 cup white royal icing (for the beard and hat trim)
Black edible food marker
Instructions
In a large bowl, sift together the almond flour and powdered sugar through a fine-mesh sieve. It is best to do this twice to ensure there are no lumps, which helps create that signature smooth macaron top. Discard any large almond pieces that remain in the sieve.
In a clean glass or metal bowl, whisk the egg whites on medium speed until they become frothy. Gradually add the granulated sugar one tablespoon at a time while increasing the speed to high. Continue whisking until stiff, glossy peaks form, meaning the mixture stands straight up when the beaters are lifted.
Gently fold the dry ingredients into the meringue using a spatula. Once the flour is mostly incorporated, add the red gel food coloring. Continue folding using a circular motion, scraping the sides and cutting through the middle. Stop folding when the batter falls off the spatula in a slow, continuous ribbon that disappears back into the bowl after about ten seconds.
Transfer the red batter to a piping bag fitted with a medium round tip. On a baking sheet lined with parchment paper, pipe circles about one and a half inches in diameter. To create the Santa hat shape, pipe a small triangle on top of some of the circles. Tap the tray firmly on the counter several times to release trapped air bubbles.
Let the piped shells sit at room temperature for 30 to 60 minutes. They are ready when a dull skin forms on the surface and they are no longer sticky to the touch. Bake at 300 degrees Fahrenheit for 14 to 16 minutes. Allow them to cool completely on the pan before attempting to remove them.
Heat the heavy cream until simmering, then pour it over the white chocolate chips. Let it sit for two minutes, add the alcohol-free vanilla, and stir until smooth. Once the ganache has thickened, pipe it onto the flat side of a shell and sandwich it with another. Use white royal icing to pipe a fluffy beard and the white trim of the hat. Finish by drawing eyes with the edible marker.
