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. Prepare different colours of batter. For this macaron cake, we will be preparing 1 main batter colour that is white. Before preparing the white batter, scoop out 1 teaspoon of batter for light blue, 1/2 teaspoon for black, 1/2 teaspoon for orange, and 1/2 teaspoon for pink. Add food colouring to get the desired colours. To each of the batter, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 

6. Pipe out shells onto parchment paper. You'll need 3 large circles for the macaron layers. For the snowman macarons, please refer this video. If you'd like to add the Christmas tree as decor, refer to my recipe here.
7. 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.