Sift together almond flour, egg white powder, cocoa powder, and powdered sugar in a mixing bowl.

Beat egg whites in a clean bowl at medium speed until soft peaks form. Gradually add granulated sugar until stiff peaks form.

Fold dry ingredients into meringue until mixture flows like lava.

Transfer batter to piping bag and pipe small circles onto parchment-lined sheets.

Let macarons rest at room temperature until a skin forms, about 20-30 minutes.

Preheat oven to 300°F and bake macarons for 12-15 minutes.

Melt chocolate chips and dip half the macaron tops, then sprinkle with festive decorations.

Whip together marshmallow cream, butter, powdered sugar, vanilla, and heavy cream until smooth.

Pipe filling onto half of the macaron shells and assemble with the other half.