Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.

Sift together the almond flour and powdered sugar twice to ensure a fine, smooth blend. Set aside.

In a clean mixing bowl, whip the egg whites with a pinch of salt until frothy.

Gradually add the granulated sugar, increasing to high speed until stiff peaks form and the meringue is glossy.

Gently fold the sifted almond flour mixture into the meringue using a rubber spatula.

Once combined, transfer the batter to a piping bag fitted with a round tip.

Pipe small rounds onto the prepared sheets, leaving space between each. Tap the trays gently to release air bubbles.

Let the piped macarons rest at room temperature for 30 to 60 minutes until they form a skin.

Bake for 15 to 20 minutes or until they rise and form 'feet'. Allow to cool completely before removing.

Once cooled, fill with your preferred filling (ganache, preserve, buttercream).

Sandwich the macarons together and let mature in the refrigerator for 24 hours before indulging.