Prepare Your Ingredients by measuring and sifting the almond flour and powdered sugar.

Whip the Meringue by combining egg whites and salt, then gradually adding granulated sugar until stiff peaks form.

Fold in the Dry Ingredients gently into the whipped meringue to create a smooth batter.

Pipe the Macaron Shells on baking sheets lined with parchment paper.

Dry the Shells for 30 to 60 minutes until they form a skin.

Bake the Macarons in the preheated oven until risen and no longer shiny.

Assemble and Fill the cooled shells with your chosen filling.