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

Sift together almond flour and icing sugar in a bowl; set aside.

In a clean mixing bowl, whip egg whites until foamy. Gradually add granulated sugar, beating until stiff peaks form.

Gently fold the sifted dry ingredients into the whipped egg whites using a spatula until just combined.

Pipe small circles onto prepared baking sheets, leaving space between each. Tap sheets gently to release air bubbles.

Allow macarons to rest at room temperature for about 30 minutes until they form a skin.

Bake for 15-18 minutes or until shells lift easily from parchment paper. Let cool completely before filling with strawberry buttercream made by mixing pureed strawberries with softened butter and heavy cream.