Preheat your oven to 150°C (300°F) and line your baking sheets with parchment paper or silicone mats.

Sift together 100g of almond flour and 200g of powdered sugar into a bowl.

In a separate clean bowl, whip 3 large egg whites until frothy, then gradually add 50g of granulated sugar.

Gently fold the sifted dry ingredients into the whipped egg whites.

Transfer the macaron batter into a piping bag and pipe small, uniform circles onto your prepared baking sheets.

Let the piped macarons rest at room temperature for 30-60 minutes.

Bake the macarons in the preheated oven for 15-18 minutes.

Once baked, let them cool completely on the sheets before pairing and filling them.