Prep the baking area:

• Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag fitted with a round tip.

Make the macaron shells:

• Sift almond flour and powdered sugar together into a bowl.

• In a separate clean bowl, beat egg whites with cream of tartar until foamy.

• Gradually add granulated sugar and beat until stiff, glossy peaks form.

• Add brown gel food coloring to achieve desired shade for reindeer.

• Gently fold in the dry ingredients until the batter flows like lava and forms ribbons.

Pipe and rest:

• Pipe 1.5-inch circles onto the prepared baking sheets. Tap the trays on the counter to release air bubbles.

• Let the shells sit at room temperature for 30–60 minutes, until a skin forms on top.

Bake:

• Preheat oven to 300°F (150°C).

• Bake for 15–18 minutes, rotating halfway through. Let cool completely before decorating.

Make the ganache:

• Heat heavy cream until just simmering and pour over chopped chocolate. Let sit for 2–3 minutes.

• Stir until smooth and glossy. Add butter if desired. Let it cool until thick enough to pipe.

Assemble:

• Pipe chocolate ganache onto the flat side of half the macaron shells. Top with another shell to make a sandwich.

Decorate:

• Attach pretzels for antlers, edible eyes, and red candies for noses using melted chocolate. Draw mouths or other features as desired.