1. Sift almond flour and powdered sugar together twice to achieve a fine texture.

2. Beat egg whites until foamy, add cream of tartar, then gradually add granulated sugar and whip to stiff peaks.

3. Gently mix red food coloring into meringue until evenly colored.

4. Fold dry ingredients into meringue until batter flows in ribbons.

5. Pipe 1.5-inch circles onto a lined baking sheet and tap to release air bubbles.

6. Let piped shells rest 30 minutes until a thin skin forms.

7. Preheat oven to 300°F and bake shells for 14–16 minutes, then cool completely.

8. Pipe buttercream onto half of the shells and sandwich with remaining shells.

9. Use white icing, red icing, edible beads, or gel pens to decorate Santa faces on the top shells.

10. Allow decorations to set before serving or packaging.