Separate your egg whites and leave out overnight
Sift powdered sugar and almond flour together until fine and airy
Discard any big chunks
Whip egg whites until ribbons start to form in the bowl
Slowly add granulated sugar, cream of tartar and salt while mixing
Continue to whip until stiff peaks
The tip of the egg white should not bend over at all at this stage
Pour half of your sugar and almond flour mixture into the egg whites and gently fold
When you can no longer see the sugar and almond flour mixture, add the rest of the flour
Continue to gently fold into the egg whites until you can no longer see the flour
Then begin to scrape the egg whites against the side of the bowl, making sure to incorporate more of the batter with each turn
Continue to fold until batter is smooth and thick and runs off your spoon like thick lava
Transfer to a piping bag with a round #1A tip
Pipe uniform circles onto parchment paper until batter is gone
Tap sheet against your counter top to release any bubbles
Preheat oven to 325° Fahrenheit
Let macaron rounds sit out for 30-60 minutes before baking
Bake at 325° Fahrenheit for 18 minutes
Allow to cool completely before removing from pan
Match similar sized cookies an place filling on one side of the flat side of the cookie
Sandwich filling between cookies
Store in the fridge overnight for the best results