Sift together powdered sugar and almond flour in a large bowl twice to ensure no lumps remain.

In a clean mixing bowl, beat room-temperature egg whites until foamy. Gradually add cream of tartar and granulated sugar until stiff peaks form.

Gently mix in the green gel food coloring into the meringue until the desired shade is achieved.

Carefully fold the almond flour mixture into the meringue until it reaches a lava-like consistency.

Transfer the macaron batter to a piping bag and pipe tree-shaped outlines onto lined baking sheets.

Preheat your oven to 300°F (150°C) and bake the macarons for 14-16 minutes.

Allow the macarons to cool completely on the baking sheets.

Beat softened butter until fluffy, then mix in powdered sugar, vanilla extract, salt, heavy cream, and crumbled snack cakes.

Use a piping bag to pipe the filling onto half of the cooled macaron shells and cover with the remaining shells.

Melt white chocolate and drizzle over the assembled macarons, then add sprinkles or edible gold stars.

Refrigerate the assembled macarons in an airtight container for at least 24 hours.