Sift together the almond flour and Domino® Powdered Sugar in a bowl, discarding any lumps.

Whisk the egg whites in a clean bowl until soft peaks form, then gradually add the Domino® Golden Sugar until stiff peaks are achieved.

If using, gently fold in the egg white powder into the meringue.

Carefully fold in the sifted almond flour mixture until the batter flows like magma.

Pipe 2-inch rounds onto parchment-lined baking sheets.

Let the macaron shells rest for 30-45 minutes until a skin forms.

Preheat the oven to 300°F (150°C) and bake for 15-20 minutes. Allow the shells to cool completely.

Combine meringue powder and water in a bowl, whisking until frothy.

Gradually add Domino® Powdered Sugar until the mixture is thick and glossy.

Adjust consistency with small amounts of water or sugar.

Use black and yellow gel food coloring to create the features of Santa Claus on the macaron shells.

Cream together the unsalted butter and remaining Domino® Golden Sugar until light and airy.

Gradually add the remaining powdered sugar, mixing until smooth.

Incorporate vanilla, almond extract, and a touch of milk to achieve the desired consistency.

Pipe a generous swirl of buttercream onto half of the macaron shells and sandwich them with their counterparts.