1. Line baking trays with silicone mats or parchment paper and prepare piping bags with round tips.

2. Sift almond flour and powdered sugar into a large bowl at least twice. Discard any coarse bits.

3. In a saucepan, heat granulated sugar and water to 118°C. Meanwhile, whip egg whites until foamy.

4. Slowly pour the hot syrup into the egg whites while mixing on high until stiff, glossy peaks form.

5. Fold in the dry mixture in batches until batter flows like lava. Divide and color each portion red, green, and white.

6. Pipe small circles onto trays and tap to remove air bubbles.

7. Let the shells rest for 30–60 minutes until a skin forms on top.

8. Bake at 150°C (300°F) for 12–14 minutes. Cool completely before removing.

9. For filling, heat cream and pour over white chocolate. Stir and add peppermint extract. Let it cool until thick.

10. Pipe filling onto one shell and sandwich with another. Twist gently to spread filling.

11. Decorate with festive touches like edible glitter, snowflakes, or holly.

12. Let filled macarons mature in the fridge for 24–48 hours before serving.