Sift together almond flour and powdered sugar into a large mixing bowl. Set aside.

In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and whip until glossy and stiff.

Fold the dry ingredients into the meringue in two batches until batter flows like lava.

Pipe 1½-inch rounds onto a baking sheet lined with parchment, and let rest for 20–40 minutes.

Preheat oven to 300°F (150°C). Bake macarons for 15–17 minutes.

Beat unsalted butter until creamy, then add powdered sugar and heavy whipping cream. Fold in crumbled Little Debbie cakes.

Assemble macarons by matching shells and piping filling onto half, then sandwich them together.

Melt white chocolate, dip macarons, and decorate with green sprinkles and red frosting.

Refrigerate assembled macarons for at least 24 hours to meld flavors.