Sift together the powdered sugar and almond flour in a bowl to ensure a smooth macaron batter.

In a separate bowl, beat the egg whites until foamy, then add cream of tartar.

Gradually incorporate granulated sugar while whisking until stiff peaks form.

Fold in green gel food coloring and the sifted almond mixture gently until the batter flows like lava and is shiny.

Transfer the vibrant batter into a piping bag fitted with a round tip.

On lined baking sheets, pipe tree shapes about 1.5 inches high, ensuring even spacing.

Firmly tap the trays on the counter to release any air bubbles.

Allow the macarons to rest at room temperature for 30-60 minutes until a skin forms.

Preheat your oven to 300°F (150°C). Bake the trays one at a time for 14-16 minutes. Rotate halfway through.

Let them cool completely before removing from the parchment.

In a mixing bowl, beat the softened butter until fluffy. Gradually mix in powdered sugar, vanilla extract, heavy cream, and a pinch of salt.

Gently fold in the crumbled snack cakes.

Choose half of the cooled macaron shells and pipe a generous amount of the filling on each one.

Top with remaining halves to form sandwiches. Drizzle with white chocolate and sprinkle with festive stars.

Refrigerate assembled macarons for at least 24 hours to enhance flavors.