• Step 1: Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
• Step 2: Sift the almond flour and powdered sugar together and set aside.
• Step 3: Over a double boiler, whisk together the egg whites, granulated sugar, and egg white powder until the sugar dissolves. Transfer to a mixer and whip until stiff peaks form.
• Step 4: Fold in the sifted ingredients and white gel food coloring into the whipped egg whites until the batter is smooth and flows nicely.
• Step 5: Pipe the batter onto the prepared baking sheets in small circles, allowing space for spreading. Let the macarons rest for 1-2 hours to form a skin.
• Step 6: Bake for 15-20 minutes, then remove and let cool completely.
• Step 7: For the ganache, heat the cream until warm, then pour over the chopped white chocolate. Stir until smooth, add almond extract, and let cool until it reaches a pipeable consistency.
• Step 8: Assemble the macarons by piping ganache on one shell and sandwiching with another.
• Step 9: Decorate with royal icing to create snowflake patterns and optionally dust with edible silver or pearl dust.

Variations

• Flavor Twists: Add peppermint extract to the ganache for a minty touch or use different extracts to match the season.
• Color Variations: Experiment with different gel food colorings for a colorful twist on the classic white snowflake theme.