White royal icing or stiff white buttercream for the beard and hat trim
Black edible ink marker for the eyes
Instructions
Begin by sifting the powdered sugar and almond flour together into a large bowl at least twice. This ensures that your macaron shells are perfectly smooth without any bumps. Discard any large almond pieces that remain in the sifter to maintain a delicate texture.
In a clean glass or metal bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar one tablespoon at a time while increasing the speed to high. Continue beating until stiff, glossy peaks form that stand straight up when the whisk is lifted.
Gently fold the dry ingredients into the meringue using a spatula. This is the most critical part. Fold in a circular motion, cutting through the center, until the batter reaches a lava-like consistency. Divide the batter into two bowls, adding the red gel food coloring to one bowl and leaving the other white, then continue folding until the batter flows off the spatula in a slow ribbon.
Fill a piping bag with the red batter and another with the white batter. On a parchment-lined baking sheet, pipe small white circles for the face and then pipe a red triangle shape on the top half of each circle to create the hat. Tap the tray firmly on the counter several times to release any trapped air bubbles.
Let the piped shells sit at room temperature for about 30 to 45 minutes until a dry skin forms on the surface. When you touch them lightly, they should not stick to your finger. Preheat your oven to 300 degrees Fahrenheit and bake for 15 minutes. Allow the shells to cool completely on the tray before attempting to remove them.
Heat the heavy cream until it just begins to simmer, then pour it over the white chocolate chips and alcohol-free vanilla. Let it sit for two minutes before stirring until smooth, then let it chill until thick. Pipe the filling onto a flat shell and sandwich it with another. Use white icing to pipe a fluffy beard and a pom-pom on the hat, and use the edible marker to draw two small eyes.
