Before you start, get all of the ingredients ready. Prepare a large piping pastry bag, fitted with a large round tip, I use a ¼” diameter tip. Set aside. Line two baking sheets with parchment paper or silicone mat. Measure out all of the ingredients. Sift the powdered sugar and almond flour together. Set it aside.

Start pre-heating the oven. I pre-heat my large oven to 300ºF for 60 to 90 minutes, this helps with temperature fluctuations. Oven temperature will vary a lot depending on your oven, it’s good to experiment with different temperatures to find out what’s best for you. If you are using a convection oven, lower the temperature to 270ºF and experiment from there, raising or lowering the temperature as needed.

Place a bowl over a pan with barely simmering water. Add the granulated sugar and egg white powder to the bowl if using. If you’re not using egg white powder simply skip it, nothing needs to be changed in the recipe.

Whisk the sugar and egg white powder so it doesn’t clump up.

Add the egg whites to the bowl and whisk until the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.

Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.

Also, don’t overheat the sugar syrup, you are just looking to melt the sugar, no need to bring it to a certain temperature. Transfer the syrup to the bowl of a stand mixer.

Immediately start whipping the meringue on low for about 30 seconds, then increase the speed to medium. Whisk on medium-low speed for another two minutes. Raise to medium-high and finish whipping the meringue until it achieves stiff peaks.

Once the meringue gets glossy and you start seeing streaks formed by the whisk, and the meringue raising in the center of the whisk, it might be time to stop.

Pour the sifted powdered sugar and almond flour into the stiff meringue.

Add the food coloring at this point, if using. I am using about 1 tablespoon of red gel food coloring.

Start folding gently forming a letter J with a spatula.

Transfer the batter to the piping bag. Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 to 5 seconds, and then quickly pull the bag up twisting slightly at the top.

Bang the trays against the counter or against the palm of your hand a few times each. Use a toothpick to pop any air bubbles in the surface of the shells.

Let them rest until they feel dry and somewhat firm to the touch before baking. Bake one tray at a time for about 15 to 20 minutes.

Remove from the oven and let the macarons cool down before proceeding with the filling and decorating.

Place the powdered sugar in the bowl of a mixer. Add the meringue powder and start mixing on low. Gradually add the water with the mixer on. Once the ingredients incorporate, raise the speed to medium high and whip for a few minutes, until glossy and fluffy.

Divide the icing between two bowls. Color one black, and the other yellow. Place the black icing in a piping bag fitted with a size 3 tip, and place the yellow icing in a piping bag fitted with a size 2 tip.

To decorate the shells, pipe a line of black royal icing right in the middle of the shell, to make Santa’s belt. Let the black icing dry for a few minutes before drawing the buckle with yellow icing on about half of the shells.

Start by heat treating the flour. Pre-heat the oven to 350ºF. Spread the flour on top of a parchment or silicone lined baking tray. Bake in the oven for about 5 minutes, stirring the flour in between. Once the flour feels hot, remove from the oven and let it cool down before using.

Place the butter and sugars in the bowl of a mixer. Beat the mixture for about 4-5 minutes, to get it as creamy and smooth as possible. Add the flour, vanilla, almond extract and mix on low to incorporate.

Place the buttercream in a piping bag fitted with a round tip. Pipe the buttercream on a bottom shell, and top with a decorated shell. Roll the sides of the macaron in the shredded coconut.