Begin by gathering and measuring all your ingredients. Prepare a piping bag with a 1/4-inch round tip and line two baking sheets with parchment paper or silicone mats featuring macaron templates. Sift together the almond flour and powdered sugar, ensuring no lumps remain, and set aside.

Preheat your oven. For a conventional oven, preheat to 300°F for 60-90 minutes to stabilize the temperature. If using a convection oven, reduce the temperature to 270°F and adjust as needed based on results.

Place a heatproof bowl over a pan of gently simmering water. Add the Domino® Golden Sugar and optional egg white powder to the bowl. Whisk thoroughly to prevent clumping. Pour in the egg whites and whisk until the sugar dissolves completely. Test by rubbing the mixture between your fingers—if you feel sugar granules, continue whisking.

Transfer the sugar syrup to a stand mixer and whisk on low speed for 30 seconds. Gradually increase the speed to medium and then medium-high, whisking until stiff peaks form. This process may take 13-15 minutes but monitor closely for texture rather than timing. The meringue should be glossy and hold a firm peak with a slight bend.

Fold the sifted almond flour and powdered sugar mixture into the meringue. Add food coloring, if desired, during this step. Gently fold in a “J” motion, then press the batter against the sides of the bowl to remove excess air. The batter should flow thickly but smoothly. Perform the figure-8 test: the batter should form continuous ribbons that take 10-15 seconds to blend back into the mixture.

Transfer the batter into the piping bag and pipe circles onto the prepared trays, holding the bag at a 90-degree angle. Tap the trays against the counter to release air bubbles and use a toothpick to pop any remaining ones. Allow the shells to rest until a dry, firm skin forms on their surface. Bake one tray at a time for 15-20 minutes, adjusting time based on your oven. Let the shells cool completely before filling.

In a mixing bowl, combine powdered sugar and meringue powder. Start mixing on low speed and gradually add water until fully incorporated. Increase the speed to medium-high and whip until the icing is glossy and has the consistency of condensed milk. Adjust the consistency with additional water or powdered sugar as needed.

Divide the icing into two portions and color one black and the other yellow. Transfer to piping bags with size 3 and size 2 tips, respectively. Always keep the icing covered to prevent it from drying out.

Decorate the macaron shells with a stripe of black icing to mimic Santa’s belt. Allow it to set briefly, then use yellow icing to create a buckle design on half the shells.

Heat-treat the flour by spreading it on a lined baking sheet and baking at 350°F for about 5 minutes, stirring halfway through. Let it cool completely before use.

In a mixing bowl, beat butter and sugars together until light and fluffy. Gradually add the cooled flour, vanilla extract, almond extract, and milk or cream. Mix until smooth and creamy, adjusting the texture with additional powdered sugar if needed.

Fill a piping bag with the buttercream and pipe onto the bottom macaron shells. Top with the decorated shells and gently press together. Roll the edges in shredded coconut for a festive finish.

Refrigerate macarons for up to 5 days or freeze for 1-2 months in an airtight container.