Sift together 1 cup of almond flour and 1.75 cups of powdered sugar in a large bowl. Set aside.

Beat 3 large egg whites at medium speed until foamy, then gradually add 0.25 cups of granulated sugar and 0.25 teaspoons of cream of tartar. Whip until stiff peaks form.

Gently fold the sifted mixture into the whipped egg whites using a rubber spatula. Be careful not to over-mix.

Transfer the batter to a piping bag and pipe small circles onto parchment-lined baking sheets. Tap the sheets to remove air bubbles.

Allow the piped macarons to rest at room temperature for 30 to 60 minutes until dry to the touch.

Preheat the oven to 300°F (150°C). Bake the rested macarons for 16 minutes, rotating halfway through.

Let the macarons cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Pair similar-sized shells and fill them with buttercream, ganache, or fruit jams.

For best results, allow filled macarons to rest in the fridge overnight before serving.