Before we begin, gather all your ingredients and prepare your piping bag with a round tip.

Line two baking sheets with parchment paper or a silicone mat.

Sift together the powdered sugar and almond flour.

In a heatproof bowl, whisk together the granulated sugar, egg white powder (if using), and egg whites until the sugar is melted.

Transfer the mixture to a stand mixer and whip until stiff peaks form.

Gently fold in the sifted almond flour and powdered sugar until you get a glossy and thick batter.

Pipe the batter onto the prepared baking sheets and let them sit for 20-40 minutes to dry.

Bake in a preheated oven at 310°F for 15-20 minutes until they have formed feet and are golden brown.

Let them cool completely before filling.

Beat the butter until creamy, then gradually add in the sifted confectioners’ sugar.

Mix in the peppermint extract and add milk or water if needed to reach the desired consistency.

Pipe a dollop of peppermint buttercream onto half of the macaron shells and sandwich them with the remaining shells.

Roll the edges of the macarons in crushed peppermint candy for a festive touch.

Place the macarons in the fridge and let them mature for 24 hours before serving.