Pulse confectioners sugar and almond flour in a food processor until combined. Sift mixture 2 times

Preheat oven to 375°F.

Whisk whites with a mixture on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low then add superfine sugar. Increase speed too high, and whisk until stiff peaks form about 8 minutes. Sift flour mixture over whites and fold until mixture is smooth and shiny.

Transfer better into pastry bag and pipe rounds onto parchment lined cookie sheets. Tap Bottom of cookie sheet to release trapped air. Let's stand at room temperature for 15 minutes. Bake at 375 fir 5 min and reduce oven temperature to 325°F. Take 1 sheet at a time, rotating halfway through until macaroons are cooked about 10 minutes. After each batch increase oven temperature to 375°F, heat for 5 minutes then reduce to 325°F . Let macarons cool on sheet for 2 to 3 minutes then transfer to wire rack. Is macarons stick, spray water underneath the parchment paper the steam will help release macarons..

Sandwich to same size macarons with 1 teaspoon of filling serve immediately or stack between layers of parchment wrap in plastic and freeze for up to 3 months.