Black and pink edible ink markers or royal icing for decoration
Instructions
Combine the powdered sugar and almond flour in a fine,mesh sieve. Sift the mixture into a large bowl twice to ensure there are no lumps and discard any large almond pieces. This step is crucial for achieving those perfectly smooth, signature macaron tops.
In a clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, then increase the speed to high. Continue beating until the meringue is stiff and glossy. Fold in the alcohol-free vanilla extract at the very end.
Gently fold the dry ingredients into the meringue using a spatula. Divide the batter into two bowls. In one bowl, add a few drops of red gel food coloring to create Santa’s hat color. Leave the other bowl white for the face and beard. Fold each batter until it reaches a “lava” consistency, where it flows slowly off the spatula in a continuous ribbon.
Transfer the batters into piping bags fitted with small round tips. On a baking sheet lined with parchment paper, pipe small circles for the faces. Add a little triangle shape on top with the red batter for the hat. Remember to leave space between each macaron as they will spread slightly.
Tap the baking sheet firmly on the counter several times to release any trapped air bubbles. Let the macarons sit at room temperature for about 30 to 45 minutes. They are ready to bake once a “skin” has formed and the tops are no longer sticky to the touch.
Preheat your oven to 300 degrees Fahrenheit. Bake the shells for 15 minutes. They should have developed “feet” and be firm to the touch. Let them cool completely on the baking sheet before attempting to remove them.
Heat the heavy cream until it just begins to simmer, then pour it over the white chocolate chips. Let it sit for two minutes, then stir until smooth. Once the ganache has thickened, pipe it onto the flat side of a cooled shell and sandwich it with another. Use edible markers or icing to draw on Santa’s eyes, nose, and a fluffy white pom-pom for his hat.
