1. Line two baking sheets with parchment paper or silicone mats.

2. In a food processor, pulse almond flour and powdered sugar until fine. Sift mixture into a bowl and set aside.

3. Beat egg whites in a clean bowl until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.

4. Add vanilla extract and green food coloring. Gently fold in the almond flour mixture until batter flows like lava when dropped from a spatula.

5. Transfer to a piping bag fitted with a round tip and pipe small Christmas tree shapes (or circles) onto prepared sheets.

6. Tap trays firmly to release air bubbles. Let rest for 30–40 minutes until tops are dry to the touch.

7. Bake at 300°F (150°C) for 14–16 minutes, rotating pans halfway through.

8. Cool completely before filling.

9. For the buttercream: beat butter until creamy. Add powdered sugar, heavy cream, vanilla, and salt. Whip until fluffy.

10. Pipe buttercream onto one macaron shell and sandwich with another.

11. Drizzle with melted white chocolate and decorate with sprinkles and edible glitter.