1. Prepare the macaron shells:

• Line two baking sheets with parchment paper or silicone mats.
• Sift the almond flour and powdered sugar together into a bowl. Set aside.
• In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually add the granulated sugar. Increase the speed to high and beat until stiff peaks form.
• Add a few drops of brown gel food coloring to the egg whites and mix until evenly colored.
• Gently fold the almond flour mixture into the meringue in 3 additions. The batter should flow like lava when lifted with a spatula, forming ribbons.

2. Pipe the macaron shells:

• Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared baking sheets. Tap the baking sheets firmly on the counter to release any air bubbles.
• Let the shells rest at room temperature for 30–60 minutes, or until the tops are dry to the touch.

3. Bake the macarons:

• Preheat the oven to 300°F (150°C). Bake one sheet at a time for 15–18 minutes, or until the shells are set and can be lifted off the mat cleanly. Let cool completely.

4. Make the ganache filling:

• Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Cool to a pipeable consistency.

5. Decorate the reindeer faces:

• Use melted dark chocolate to pipe antlers onto a piece of parchment paper. Let set at room temperature or refrigerate to harden.
• Use the melted chocolate to add eyes and attach the red candy noses to half of the macaron shells. Add white dots to the eyes for highlights.

6. Assemble the macarons:

• Pipe a small dollop of ganache onto the bottom of an undecorated shell. Gently press a decorated shell on top to create a sandwich. Carefully insert the chocolate antlers into the ganache at the top of the reindeer head.

7. Serve:

• Store macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Bring to room temperature before serving.