Place a medium round tip, like a #12, in a disposable piping bag secured with a plastic tip coupler. Twist the bag above the piping tip and clip it closed with a small binder clip. Fold over the top of the bag and place it in a tall glass or in a piping bag holder. Set aside.

Sift together the oat flour and the powdered sugar in a medium-sized bowl, then whisk to combine them completely. Set this bowl aside.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until frothy.

Add the cream of tartar, then slowly add the granulated sugar, one spoonful at a time, with the mixer still running.

Add the vanilla extract and gold food coloring gel. Keep in mind that the color of the batter will deepen after the dry ingredients are incorporated. Continue to beat the mixture until the meringue forms stiff peaks. Remove the bowl from the mixer.

Once the batter is the proper consistency, transfer it to the prepared piping bag.

Pipe 1-inch circles of batter onto the first macaron mat. Slam the tray down hard on the counter or a table several times to force any air bubbles to the surface. If desired, take a toothpick and pop large bubbles then smooth over the hole left after the bubble pops.

Allow the batter to dry at room temperature for 40 minutes, or until the surface of the batter does not stick to your finger when lightly pressed. Meanwhile, preheat the oven to 300°F.

Bake the macaron shells for 12-14 minutes, rotating the pan once about 7 minutes into the bake. Only bake one pan at at time.

Allow the shells to cool completely on the mats before removing them.

To remove the shells, push up on the mat from underneath to help them pop off. If you have trouble with them sticking, that may mean they are underbaked. Some of the shells in the center of the tray may have a little bit of sticking. Very carefully use a stiff metal spatula to pry them off the mat, taking care not to rip the shell.

Pour some Everclear, vodka or clear extract into a small bowl. Use a plastic transfer pipette to add a few drops of alcohol to the well with the gold dust. Stir it around with a food grade paintbrush to make the gold suspension. You may need to add more luster dust or more alcohol depending on the consistency of the suspension.

Dip the paintbrush into the liquid gold, and then quickly brush it across the surface and sides of the macaron shells. Paint the underneath (flat) side of the shells as well, or at least the perimeter that may not be covered with filling.

As you use the suspension on the macaron shells, you will need to remake more in the same well. The alcohol evaporates quickly, so if you don't use it right away, you will need to add another drop or two of alcohol to get the suspension back to the original consistency.

Place Butterscotch Buttercream in a disposable piping bag fitted with a large round tip.

Pipe a large mound of butterscotch buttercream in the center of the flat side of each bottom pair. Alternatively, pipe a border and then fill it in with buttercream.

Carefully pick up the top shell by the edges and place the flat side on top of the buttercream, pressing down slightly to adhere.

Sprinkle the sides of the macarons with edible gold glitter so it covers the buttercream and rub it into the top and bottom shells to give extra sparkle.

Fold the gold glitter cardstock wings in the center to create a v-shape.

Cut a small opening in the corner. Add a dot of melted chocolate on top of a macaron in the center.

Place a set of gold wings, white side facing down, on the dot of chocolate. Hold the wings in place for about 30 seconds to allow the chocolate to begin to set so the wings stick. Repeat with the remaining cookies.