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

2. In a food processor, combine powdered sugar and almond flour. Pulse several times, then sift to remove any large bits.

3. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar while beating until stiff, glossy peaks form.

4. Add a few drops of green gel coloring and gently fold in the dry mixture in three additions until the batter flows like lava.

5. Transfer batter to a piping bag fitted with a round tip. Pipe tree-shaped (or round) macarons onto prepared sheets.

6. Tap trays firmly to remove air bubbles. Let sit at room temperature for 30–45 minutes until a skin forms on top.

7. Preheat oven to 300°F (150°C). Bake macarons for 14–16 minutes, rotating trays halfway through.

8. Cool completely before removing from parchment.

9. For the filling, beat butter until creamy. Add marshmallow fluff, powdered sugar, vanilla, and heavy cream. Mix until fluffy.

10. Pipe filling onto one macaron shell and top with another to sandwich.

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

12. Refrigerate for at least 24 hours before serving for best texture.