Sift together the almond flour and powdered sugar and set them aside.

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F or 49C).

Remove the mixture from the heat and use the stand mixer with the whisk attachment, at high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. Add in the vanilla bean paste and mix for a few seconds, until it is fully incorporated.

Sift the almond flour and powdered sugar mixture over the meringue and use a firm spatula to fold the dry ingredients into the meringue. The method that I use to fold the batter (use photos for reference) is by pressing the batter up against the wall of the bowl and then scraping it off of the bowl.

Using a piping bag, with a small circle tip, pipe out 1 1/2 inch size circles onto a lined cookie sheet, about 2 inches apart. Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).

Allow the cookies to rest while preheating the oven to 300F (149C) conventional (no fan). Bake one pan at a time in the center of the oven for 13 minutes. Remove the pan from the oven and allow the cookies to cool completely on the pan.

In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.

Add the powdered sugar and beat at low speed just until it's combined.

Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy.

Add the vanilla and turn the mixer to low-medium speed, pour in the 2 Tbsp of heavy whipping cream and mix until it's well combined.

If you want it softer, add the extra 1 Tbsp of heavy whipping cream and mix until it's fully combined.

Combine all the ingredients in a bowl and use the electric mixer to beat at full speed, for 2-3 minutes, until it's smooth and fluffy.

Color the leftover buttercream with a generous amount of green, teal and black to get that dark forest green color for the trees and wreaths. I used an Ateco #8 star tip for the buttercream decorations. 

For the wreath, just LIGHTLY pipe a circle and lift as your piping so that you don’t get a thick poof. For the trees, pipe the bottom of the tree first. Do three lines going upward, then two and then one.

Make sure to decorate with sprinkles before the buttercream dries.

For the royal icing, I used an Ateco #2. For the Christmas trees, I just piped back and forth in an upward motion and more narrow at the top (I started at the bottom).

For the snowflakes just pipe the three crossed lines and then the dots at the end and connect them.

For the candy canes, I piped every other line first, then dipped into the red sprinkles. Then pipe lines between the red sprinkles and drip into sparkly sprinkles.

This one dries even quicker so make sure to top with sprinkles before it dries.