Beat the whites to the point where you can't see the bottom, then make a hard but curved meringue if you add sugar three times. When the meringue is complete, add the pigment and mix the meringue well with the first step of the hand mixer.

Add sifted almond powder and sugar powder to this.

After mixing the powder and meringue to a certain extent, rub the dough on the cheek wall and make macaronage. When you lift the dough and fall down the stairs, complete the macaronage.

Place the macaronage-completed dough in a circular piping bag and pan in a circular Teflon-sheet pan. After panning, drop the dough several times on the floor to arrange the dough. After that, dry it for 30 minutes to an hour. When you touch it, it's solid as if it's covered with a membrane, and when you touch the side, it's dry.

Preheat the oven to 150 degrees before drying. Bake in a preheated oven for 15 to 17 minutes. The baking time may vary depending on the oven. When done, cool to a certain extent with a pan and transfer to a cooling net to cool completely.

Draw the shape of Santa's clothes with a chocolate pen on the cork. After that, squeeze a proper amount of citron jam and complete the macaroons.

Put the completed macaroons in an airtight container and refrigerate them for one night to mature.