preheat oven to 150°c/130°c. grease and line 2 baking trays.
in a food processer process icing sugar and almonds until fine. using an electric mixer, whisk egg whites and cream of tartar until soft peaks form. slowly add 1 tbsp of caster sugar at a time, until stiff peaks are formed. fold in almond mixture.
place macaron mixture into a piping bag fitted with a 1 cm round nozzle. pipe 60 x 3 cm rounds onto prepared trays; using a wet finger, smooth top. set aside for 20 minutes to rest.
bake 15 minutes or until firm to touch. remove from oven and cool on trays.
in a medium bowl, whisk plaistowe premium white choc and softened cream cheese until smooth. sandwich macarons with mixture. decorate with edible christmas shapes, if desired.
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