Preheat oven to 300ºF (150ºC).
Sift almond flour and powdered sugar, 2 to 3 times.
In a clean bowl of a mixer whisk the egg whites until they begin to foam.
Add cream of tartar and continue to whisk until whites begin to resemble shaving foam.
Add granulated sugar and continue to whisk until whites have become shiny and form peaks.
Fold almond flour mixture into egg whites in three separate additions until smooth. Transfer mixture to a pastry bag.
Pipe one inch rounds onto a baking sheet lined with parchment paper.
Let rounds sit on the tray for 30 minutes before baking.
Bake for 16 to 18 minutes.
Remove and allow macaron shells to cool completely.