Step 1

Prepare baking sheets with silicon baking mats or line with parchment paper.

Step 2

Put the almond flour and powdered sugar into a food processor and pulse until combined.

Step 3

Sift the mixture 2 times.

Step 4

Whisk the egg whites in a stand mixer on medium low speed until foamy.

Step 5

Add cream of tartar and whisk again on medium speed until soft peaks form.

Step 6

Reduce speed to medium low and add the sugar.

Step 7

After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.

Step 8

Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.

Step 9

Repeat until the mixture is combined and ribbons down from the spatula.

Step 10

Put the batter in a pastry bag with a ½ inch plain round tip.

Step 11

Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart.

Step 12

Tap the sheets on a surface twice.

Step 13

Preheat oven to 300F.

Step 14

Let the macarons sit at room temperature until dry to touch, about 1 hour.

Step 15

Bake 1 sheet at a time for 18 minutes, rotating halfway through.

Step 16

Let macarons cool on the sheets then remove and sandwich with filling of your choice.