Sift together the almond flour and powdered sugar into a large bowl.

Whip the egg whites on medium speed until foamy. Gradually add granulated sugar and cream of tartar, increasing to high speed until stiff peaks form.

Gently fold the sifted almond flour mixture into the whipped egg whites.

Transfer the macaron batter into a piping bag and pipe small circles onto baking sheets.

Allow the piped macaron shells to rest at room temperature for 30-60 minutes until dry to the touch.

Preheat the oven to 300°F and bake for about 16 minutes.

Remove from the oven and cool completely on wire racks.

Fill each pair of similar-sized shells with filling of choice.

Refrigerate your filled macarons overnight for best flavor.