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

Sift together almond flour and powdered sugar in a bowl.

In a separate bowl, whip the egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form.

Gently fold the almond flour mixture into the egg whites, adding food coloring if desired, until the mixture flows like lava.

Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheets.

Let the piped macarons sit for 30 minutes to form a skin, then bake for 15 minutes.

Remove from the oven and let cool completely before removing from the parchment.

In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar, mixing until well combined.

Add heavy cream and vanilla extract, mixing until smooth and fluffy.

Pair the macaron shells with similar sizes and pipe buttercream filling onto the flat side of one shell.

Sandwich with the other shell to form a macaron.

Stack the macarons on a stand or cake board to create a tower, decorating with edible glitter and fresh fruit as desired.