Combine the confectioner’s sugar and almond flour in a bowl, then sift 3 times.

Place the egg whites in a large bowl and beat with an electric mixer until foamy. Add the cream of tartar, then beat until soft peaks form. Add the superfine sugar and beat on high speed until stiff peaks form. Add the vanilla extract and gently mix to combine. Sift the dry mixture into the egg mixture and gently fold to combine.

Divide the mixture into 5 bowls and dye it green, red, brown and pale orange/peach, leaving the remaining bowl white. Place the macaron batter into piping bags fitted with medium-sized round piping tips.

Pipe the macarons into Santa, present, candy cane, gingerbread, snowman and reindeer shapes onto a baking sheet lined with parchment paper or a silpat mat.

Tap the baking sheet on your work surface several times to remove any air bubbles. Allow the macarons to sit at room temperature for 30 minutes. Set the oven to 375F and heat for 5 minutes, then reduce to 325F. Place the macarons in the oven and bake for 6-8 minutes, rotating the baking sheet halfway through baking time.

Allow the macarons to cool completely on the baking sheet.

Combine the melted milk chocolate, whipping cream and peppermint extract in a bowl. Place in the fridge until set, about 1 hour.

Beat the ganache with an electric mixer until it lightens in colour and reaches stiff peaks. Place it in a piping bag fitted with a round piping tip.

Use edible ink pens and candies to decorate the macarons, using extra ganache to attach the candies.

Pipe the filling onto half of the macarons and place the matching half on top.

Roll the sides of the macarons into festive sprinkles. Enjoy!