Begin by sifting together almond flour and powdered sugar in a medium bowl.

In a clean bowl, add egg whites and beat on medium speed until frothy, then gradually add granulated sugar.

Gently fold the dry mixture into the whipped egg whites using a spatula.

Transfer the mixture into a piping bag and pipe small circles onto a baking sheet.

Allow the piped shells to rest until dry to the touch.

Bake the macarons in a preheated oven until they rise and form feet.

Once cooled, pair the macarons and pipe your chosen filling.

For best flavor, refrigerate the filled macarons overnight.