Start by sifting your almond flour and powdered sugar together into a large bowl. It is important to do this twice to ensure there are no large clumps, which helps create that signature smooth macaron top. Discard any large pieces of almond that do not pass through the sieve.
In a clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until they become frothy. Gradually add the granulated sugar one tablespoon at a time, increasing the speed to high. Continue whisking until you achieve stiff, glossy peaks. Towards the end of the process, add the alcohol-free vanilla extract and enough red gel food coloring to reach a vibrant Santa hat red.
Carefully fold the dry ingredients into the meringue using a silicone spatula. Use a circular motion and cut through the center, a process known as macaronage. Continue folding until the batter reaches a lava-like consistency, where it flows slowly off the spatula in a continuous ribbon. If you want a white beard, you may want to separate a small portion of the batter before adding the red dye to the main batch.
Transfer the red batter to a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe circles for the main face and hat area. If you kept some batter white, pipe a small white border for the fur of the hat and a round circle for the pom-pom. Tap the tray firmly against the counter several times to release trapped air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
Let the piped macarons sit at room temperature for about 30 to 45 minutes. This allows a skin to form on the top, which is essential for developing the macaron feet. Once they are dry to the touch, bake in a preheated oven at 300 degrees Fahrenheit for 14 to 16 minutes. Allow them to cool completely on the tray before attempting to remove them.
To make the filling, heat the heavy cream until it just begins to simmer, then pour it over the white chocolate chips. Let it sit for two minutes and stir until smooth. Once the ganache has cooled and thickened, pipe it onto the flat side of one shell and sandwich it with another. Use your edible ink pen to draw eyes on the shells, and add white nonpareils or extra white ganache to create the fluffy texture of Santa’s beard and hat trim.
