Sift together 1 cup of almond flour and 1 ¾ cups of powdered sugar in a large bowl. Set aside.

Whip 3 large egg whites with an electric mixer on medium speed until frothy, then gradually add ¼ cup of granulated sugar until stiff peaks form.

Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula until smooth.

Pipe small circles of macaron batter onto a baking sheet lined with parchment paper, leaving space between each.

Allow the piped shells to rest at room temperature for 30-60 minutes until they form a dry skin.

Preheat your oven to 300°F (150°C) and bake the shells for about 16 minutes.

Let the macarons cool completely before transferring to a wire rack.

Pair shells and fill them with your desired filling, then gently press to create macarons.

Store filled macarons in an airtight container in the fridge for at least 24 hours before serving.