Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a mixing bowl, sift together the almond flour and powdered sugar.

In a separate bowl, whisk the egg whites until frothy, then gradually add in the granulated sugar, whisking until you achieve stiff peaks.

Gently fold in the sifted almond flour mixture and vanilla extract until just combined. Add food coloring if desired.

Pipe small circles onto your prepared parchment paper and let them sit for about 30 minutes to form a skin.

Bake for 15-20 minutes, then let cool completely on a wire rack.

Combine the crumbled Little Debbie Christmas Tree Cakes with the buttercream frosting until creamy.

Sandwich the macaron shells together with the filling.

Melt the white chocolate and drizzle it over the assembled macarons, finishing with a sprinkle of festive colors.

Enjoy your festive macarons!