Sift: Sift almond flour and powdered sugar together into a bowl. Discard any coarse bits.
Whip Egg Whites: In a clean mixing bowl, whip egg whites and cream of tartar until foamy. Slowly add granulated sugar and continue beating to stiff, glossy peaks. Add vanilla and mix gently.
Macaronage: Fold the dry ingredients into the meringue using a spatula. Mix gently until the batter flows like lava — thick but pourable. It should form ribbons when lifted and settle back into itself within 10 seconds.
Pipe: Transfer to a piping bag and pipe 1½-inch circles onto parchment-lined or silicone baking trays. Tap trays firmly to remove air bubbles.
Rest: Let shells rest at room temperature for 30–40 minutes until the tops feel dry to the touch.
Bake: Bake at 300°F (150°C) for 13–15 minutes, or until the feet have formed and shells are set. Cool completely before filling.
2️⃣ Make the Tree Cake Buttercream:
In a bowl, beat softened butter until creamy.
Add powdered sugar and continue beating until fluffy.
Mix in crumbled Christmas snack cake, milk, and vanilla. Blend until smooth and spreadable. Add a few drops of red food coloring and swirl lightly if desired.
