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

Sift super-fine almond flour and powdered sugar at least twice.

Whip egg whites in a clean bowl, gradually adding granulated sugar and cream of tartar until stiff peaks form.

Fold the almond flour mixture into the meringue gently.

Pipe 1.5-inch rounds on baking sheets and let rest for 15 minutes.

Bake for 15-18 minutes until firm.

Cool the macarons on a wire rack before removing.

Heat egg yolks, sugar, and milk in a saucepan until thick, then stir in butter and vanilla to create filling.

Assemble macarons by piping buttercream filling between two shells.