1. Sift almond flour and powdered sugar together twice to remove any lumps.

2. Beat egg whites on medium speed until frothy, then gradually add granulated sugar and vanilla extract and whip to stiff glossy peaks.

3. Add red gel food coloring to the meringue and gently fold in dry ingredients until batter flows like lava.

4. Transfer red and white batter to separate piping bags fitted with round tips.

5. Pipe round shells for Santa faces and small triangles or half circles for hats onto a baking mat, then tap tray to release air bubbles.

6. Let piped macarons rest 30 minutes until a dry skin forms on top.

7. Preheat oven to 300°F (150°C) and bake macarons for 13–15 minutes until feet form and tops are smooth.

8. Cool shells completely before pairing similar sizes and piping filling onto one side, then sandwiching together.

9. Use royal icing or edible markers to draw Santa’s hat trim, beard, eyes, and rosy cheeks.

10. Add edible glitter or shimmer for extra holiday sparkle before serving or packaging.