Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a bowl, sift the almond flour and powdered sugar together.

In another bowl, beat egg whites until frothy, then gradually add granulated sugar, beating until stiff peaks form.

Gently fold in the almond flour mixture and green food coloring until just combined.

Pipe small circles onto the prepared baking sheet.

Let them sit for 30 minutes to 1 hour until a skin forms.

Bake for 15-20 minutes or until they can be easily peeled off parchment.

Heat the heavy cream and pour over the chopped white chocolate.

Let sit for a few minutes, then stir until smooth.

Add Irish cream liqueur and mix well.

Let the ganache cool and thicken.

Once macarons are cool, pipe ganache onto the flat side of half of the shells and top with the other half.

Dust with gold luster dust before serving.

Enjoy your festive creations!