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

Sift the almond flour and powdered sugar together twice and set aside.

Whip the egg whites until frothy, then gradually add granulated sugar and cream of tartar. Beat until stiff peaks form.

Gently fold in the sifted mixture until the batter flows like lava.

Pipe 1.5-inch circles onto the baking sheets and let sit for 20-30 minutes.

Bake for 15-18 minutes, checking for a crisp outer shell.

Let cool completely before filling with buttercream.

For the filling, combine egg yolks, sugar, and milk in a saucepan. Stir until thickened, cool, then mix in butter and vanilla.

Pipe the filling between macaron shells and refrigerate for 24 hours to enhance flavors.