Sift together almond flour and powdered sugar in a mixing bowl to create a lump-free batter.

Add egg whites to a clean mixing bowl and beat them on medium speed until foamy, around 2 minutes.

Gradually add granulated sugar and cream of tartar, then whip on high until stiff peaks form, about 5 minutes.

Gently fold the sifted dry mixture into the meringue until the batter flows smoothly.

Pipe small circles of the batter onto parchment-lined baking sheets.

Allow the piped macarons to rest at room temperature for 30-60 minutes.

Bake in a preheated oven at 300°F for 16 minutes, rotating halfway.

Cool the macarons on a wire rack, then pair similar-sized shells.

Fill with your choice of buttercream, ganache, or fruit jam and sandwich.

Store filled macarons in the fridge for at least 4 hours or overnight for best results.