Prepare the Dry Mix: Sift together powdered sugar and almond flour twice in a large bowl.

Whip Egg Whites: In a clean bowl, beat room temperature egg whites until foamy, add cream of tartar, then gradually mix in granulated sugar and whip until stiff peaks form.

Color Batter: Fold in green gel food coloring until uniformly distributed.

Combine Mixtures: Fold sifted almond flour and powdered sugar into colored egg whites until smooth.

Pipe Shapes: Transfer batter into a piping bag and pipe tree shapes or circles on lined baking sheets.

Rest: Let piped macarons rest at room temperature for 30 to 60 minutes.

Bake: Preheat oven to 300°F and bake macarons for 14-16 minutes.

Cool Shells: Let the baked macarons cool on baking sheets for 10 minutes, then transfer to wire rack.

Make Filling: Beat softened butter, add powdered sugar, heavy cream, vanilla, and crumbled snack cakes.

Assemble: Pipe filling onto one macaron shell and sandwich with another shell.

Mature: Refrigerate assembled macarons for at least 24 hours before serving.