Preheat your oven to 300°F (150°C) and prepare two baking sheets lined with parchment paper. Whip 3 egg whites until foamy, gradually adding 1/4 cup of granulated sugar until stiff peaks form.

Sift together 1 cup of almond flour and 1 3/4 cups of powdered sugar in a separate bowl. Gently stir to combine.

Carefully fold the sifted almond flour and powdered sugar mixture into the whipped meringue without deflating it.

Transfer the batter into a piping bag fitted with a round tip and pipe small circles on the baking sheets, leaving space for spreading.

Let the piped macarons rest at room temperature for 30 to 60 minutes to form a film on the surface.

Bake the macarons in the preheated oven for about 15 minutes until they have smooth tops and slight feet.

Allow the macarons to cool completely before filling them with strawberry buttercream or jam. Sandwich pairs of shells together.