Start by gathering all your ingredients and measuring them accurately. Sift almond flour and powdered sugar together.

Preheat your oven to 300°F (150°C).

Whip the egg whites in a clean mixing bowl until foamy and gradually add the granulated sugar and cream of tartar. Beat until stiff peaks form.

Fold the sifted almond flour and powdered sugar into the whipped egg whites gently, ensuring not to deflate them.

Transfer the mixture into a piping bag with a round tip and pipe small circles onto a lined baking sheet.

Tap the baking sheet gently to release any air bubbles and let the piped macarons rest for 30 minutes.

Bake the macarons in the preheated oven for about 15-20 minutes until they are no longer tacky.

While the shells cool, prepare the filling by mixing together strawberry puree, unsalted butter, and powdered sugar.

Once shells are cool, pipe filling onto one shell and top with another to create sandwiches.

Serve immediately or store in an airtight container in the fridge.