For the Macarons

1. Preheat oven to 300 °F. Draw 48 one-inch circles on parchment paper. Lay paper on a baking pan with drawn circles face down. You can also use a preprinted macaron mat.
2. Place almond flour and sugar in a food processor. Process to a fine powder. Sift the mixture twice through a fine mesh sieve.
3. Using a stand mixer fitted with the whip attachment, whip eggs until soft peaks form. On medium, gradually add sugar. Add vanilla and enough food coloring to get the hue you want. Beat on high speed until whites form stiff peaks, about 1 minute.
4. Using a silicone spatula, fold half the dry ingredients into the egg whites. When the first batch is incorporated, add the remaining dry mixture, scooping it up from the bottom of the bowl.
5. Once the almond mixture has been incorporated, press and spread out the batter against the side of the bowl, scooping the batter from the bottom and spreading it on the bowl side. Repeat 10 to 15 times. The batter should form ribbons when lifted with a spatula.
6. Using a pastry bag fitted with a ¼-inch round tip, pipe batter into the center of the traced circles. The batter spreads so don’t pipe to the circle edge. Firmly tap pan on countertop to remove air bubbles.
7. Let macaron shells dry out at room temperature for 30 minutes. A slight crust should form. If the batter sticks to your finger when touched, dry longer
8. Nest macaron pan onto another sheet pan. Doubling the pans helps prevent the macarons from over-browning on the bottoms. Bake in the middle and bottom racks of the oven for 14 to 16 minutes. Tops should be firm to the touch.
9. Remove from the oven and allow to cool 1 minute. Carefully move the parchment with the macarons on it to your countertop. Allow to cool completely. Unfilled macaron shells can be stored at room temperature in an airtight container for 2 days. The shells or filled macarons can also be frozen for up to 4 months.

For the Gingerbread Buttercream Filling

1. In the bowl of a stand mixer, beat butter on low for 1 minute. Add vanilla, salt, molasses and spices. Beat an additional 2 minutes.
2. With mixer on low, slowly add the confectioners’ sugar. Add ¼ cup cream and beat for 2 minutes, scraping down the bowl side until frosting is smooth. If the frosting seems too thick, add additional cream, 1 tablespoon at a time.
3. Using a pastry bag fitted with a small round tip, pipe a circle of buttercream on the flat side of half of the shells. Top with another shell and press lightly. Dust with gold dust, if using.

Building the Tower

1. One macaron 4, 6, or 10 tier stand (available online)
2. 5 dozen macarons for a 4-tier stand
3. 8 dozen for a 6-tier stand
4. 20 dozen for a 10-tier stand
5. Gold ribbon, battery operated lights, gold-colored candies
6. A gold star for the top of your tree
7. Place your stand where you want to display your finished tree. You don’t want to travel with the filled stand! Place macarons on all of the tiers. Decorate tree with ribbon, lights, candies and gold star.