Line two baking sheets with parchment paper.

In a mixing bowl, sift the almond flour, powdered sugar, and salt together.

In a separate bowl, whisk the aged egg whites until foamy. Add the cream of tartar; continue whisking until soft peaks form. Gradually add the granulated sugar while whisking until you achieve stiff peaks.

Gently fold in the vanilla bean paste into the meringue using a spatula until fully incorporated.

Add the dry ingredients to the meringue in two batches and fold carefully until you achieve a smooth batter that forms a ribbon when lifted.

Transfer the batter to a pastry bag fitted with a round tip. Pipe 1-2 inch circles onto the prepared baking sheets, leaving space between each one. Tap the trays on the counter to release any air bubbles.

Allow the piped macarons to sit at room temperature for about 30-60 minutes, or until they form a slight skin and are no longer sticky to the touch.

Preheat your oven to 300°F (150°C). Bake each tray for about 15-20 minutes or until the macarons have risen and formed feet.

Remove from the oven and let the macarons cool completely on the baking sheets.

Pair up the macaron shells and pipe your preferred filling in the center of one shell before gently placing its matching counterpart on top.