Prep Dry Ingredients: Sift the powdered sugar and almond flour together in a large bowl twice to achieve a fine mixture.

Whip Egg Whites: Beat the room-temperature egg whites until foamy, then add cream of tartar and granulated sugar until stiff peaks form.

Color and Fold: Gently add gel food coloring to the whipped egg whites, then fold in the sifted dry mixture.

Pipe Shapes: Transfer macaron batter to a piping bag and pipe onto lined baking sheets, tapping to release air bubbles.

Rest: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a skin forms.

Bake: Preheat oven to 300°F (150°C). Bake macarons for 14 to 16 minutes, rotating halfway through.

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

Assemble Macarons: Pair cooled macaron shells, pipe filling onto one and sandwich with another, optionally drizzle with melted white chocolate.

Mature: Store assembled macarons in an airtight container in the fridge for at least 24 hours before serving.