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 egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form.

Gently fold the dry ingredients into the egg whites until the mixture flows like lava.

Transfer the batter 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.

Bake for 15 minutes, then let cool completely.

In a mixing bowl, beat softened butter until creamy.

Gradually add powdered sugar, mixing until well combined.

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

Pair macaron shells of similar sizes.

Pipe a dollop of buttercream filling onto the flat side of one shell, then sandwich with another shell.

Stack the filled macarons to create a tower, securing with additional buttercream if needed.

Decorate with edible glitter and fresh fruits as desired.