Begin by sifting the powdered sugar and almond flour together twice into a bowl. Set aside and allow egg whites to reach room temperature.

Beat egg whites on medium speed until frothy, then gradually add cream of tartar and granulated sugar until stiff peaks form.

Add green gel food coloring to meringue and gently fold in until desired hue is achieved.

Fold the sifted almond flour and powdered sugar mixture into the meringue until smooth and slightly thick.

Transfer the mixture into a piping bag and pipe into tree shapes or circles on lined baking sheets.

Let the piped macarons rest at room temperature for 30-60 minutes until they develop a skin.

Preheat oven to 300°F (150°C) and bake macarons for 14-16 minutes, then cool completely.

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

Pipe filling onto half of the macaron shells and top with remaining shells to create sandwiches.

Melt white chocolate and drizzle over macarons, sprinkle with décor and add edible gold stars.

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