Prepare Ingredients: Sift together almond flour and powdered sugar into a bowl.

Whip Egg Whites: In a clean bowl, whip egg whites until foamy and add granulated sugar and cream of tartar until stiff peaks form.

Combine Mixtures: Gently fold in the sifted almond flour and powdered sugar mixture into the whipped egg whites.

Pipe Shells: Transfer the batter into a piping bag and pipe small circles on a baking sheet.

Rest Shells: Let the piped macarons rest until they form a dry skin, about 30-60 minutes.

Bake: Bake in the oven for approximately 16-18 minutes.

Cool: Allow the macarons to cool on the baking sheet before transferring to a wire rack.

Fill and Rest: Pair and fill macaron shells, then chill in the fridge overnight before serving.