Prepare your baking sheets with parchment paper.

Mix almond flour and powdered sugar together in a bowl.

In a separate bowl, beat the egg whites and add egg white powder if using.

Gradually add the Domino® Golden Sugar and beat until stiff peaks form.

Gently fold the flour mixture into the whipped egg whites until well combined.

Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.

Combine the meringue powder and water in a bowl to create meringue.

Sift in the powdered sugar gradually until a thick consistency is achieved.

Separate some icing for coloring and use gel food coloring to achieve desired shades.

Once the macaron shells are dry, use the colored royal icing to decorate them as Santa Claus faces.

Use black gel food coloring for the eyes and a yellow drop for the nose.

Cream the unsalted butter in a mixing bowl until smooth.

Gradually beat in the Golden Sugar and powdered sugar until light and fluffy.

Add vanilla, almond extract, and milk or heavy cream to reach the desired consistency.

Once decorated and dried, add a generous dollop of sugar cookie buttercream on the flat side of one shell.

Press another shell on top to sandwich the filling.