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

Sift together almond flour and powdered sugar into a bowl.

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

Fold the dry ingredients into the egg whites gently until the mixture flows like lava.

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

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

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

Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.

Pair the macaron shells by size and pipe buttercream filling onto the flat side of one shell.

Top with another shell to form a sandwich.

Stack the filled macarons into a tower shape and decorate with edible glitter and fresh berries.