First Step: Getting Ready Begin by measuring all ingredients and preparing three piping bags with the right tips: tip 3 for antlers, tip 3 for ears, and tip 10 or 12 for the reindeer face. Line two baking sheets with parchment paper or a silicone mat, and place a reindeer macaron template under the mat for guidance. Wipe your tools with vinegar to remove any grease, and sift 105 grams powdered sugar, 105 grams almond flour, and 5 grams cocoa powder together. Preheat your oven to 310ºF and let it stabilize for 60 to 90 minutes.

Second Step: Making the Swiss Meringue Next, whisk 100 grams white granulated sugar and 4 grams egg white powder (if you’re using it) over barely simmering water until the sugar melts. Add 100 grams egg whites and keep whisking without overheating. For a deeper dive into meringue techniques, check out this Swiss meringue resource. Transfer the mixture to a stand mixer and whip from low to medium-high speed until you get stiff, glossy peaks.

Third Step: Mixing and Piping Fold the sifted dry ingredients into the meringue until everything blends smoothly. Divide the batter into two bowls one for antlers with brown gel food coloring, and one for the face with 5 grams cocoa powder. Use a gentle ‘J’ motion to fold until the batter is glossy and flows off the spatula. Test it by drawing figure 8s or doing a teaspoon test before piping. Transfer the batters to your piping bags and pipe the face in the center of each template, add the ears, then the antlers. Make sure the intersections have enough batter to avoid cracks, and use a toothpick to smooth bubbles or shape points. Let the piped macarons rest until the surface dries, which takes longer for shaped ones.

Final Steps: Baking and Assembling Bake at 310ºF for 15 to 20 minutes, rotating the tray after 5 minutes if your oven heats unevenly. Once done, let them cool fully before filling. For the gingerbread buttercream, beat 56 grams unsalted butter until creamy, add 170 grams powdered sugar and mix until fluffy, then incorporate the spices and other flavors. Pipe the filling onto the shells and sandwich them together.

1-First step: Gather and measure all ingredients accurately and sift almond flour and powdered sugar together to ensure a smooth texture.

2-Second step: Whisk egg whites at room temperature until foamy, add cream of tartar and continue beating to stiff peaks, or use whipped aquafaba for vegan options.

3-Third step: Gradually fold the sifted dry ingredients into the meringue using a spatula until the batter flows smoothly.

4-Fourth step: Pipe uniform shapes onto a lined sheet and tap to release air bubbles.

5-Fifth step: Rest the batter for 30-60 minutes.

6-Sixth step: Bake at 300°F for 15-18 minutes.

7-Seventh step: Cool completely.

Final step: Assemble with filling.