1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

2. Sift the almond flour and icing sugar to the meringue.

3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.

4. Depending on the Christmas macaron design that you are baking, prepare different colours of batter based on the table below. Apart from white batter, add food colouring and continue the macaronage, then transfer to piping bags. Use a medium round tip for base batter, and a small round tip for deco batter.

Design	Base Batter	Deco Batter
Winter Fox	Orangey-red	Orangey-Red, White, Black
Christmas Tree	Light Green	Dark Green, Black, White
Christmas Stocking	Red	White

5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.