Line your baking sheets with parchment paper or silicone mats.

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

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

Gradually add the granulated sugar while continuing to whip the egg whites until stiff peaks form.

Gently fold the dry mixture into the meringue using a spatula.

Transfer the batter to a pastry bag and pipe small circles onto the prepared sheets.

Allow the macarons to rest for 30-60 minutes until they form a skin.

Bake in a preheated oven at 300°F (150°C) for 15-20 minutes.

Let the macarons cool completely before filling them with ganache, buttercream, or jam.