Sift together almond flour and powdered sugar into a mixing bowl. Set aside.

Whip egg whites with a pinch of salt until foamy, then gradually add granulated sugar until stiff peaks form.

Gently fold the sifted mixture into the meringue until you achieve a smooth, lava-like consistency.

Pipe rounds of batter onto lined baking sheets, then tap to remove bubbles.

Allow to dry at room temperature until a skin forms, about 30-60 minutes.

Bake at 300°F (150°C) for 15-20 minutes until they form feet.

Cool macarons on sheets for 5 minutes before transferring to a wire rack. Fill with desired fillings.