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

In a mixing bowl, whip egg whites until soft peaks form. Gradually add granulated sugar while whisking until glossy peaks develop.

Sift together almond flour and powdered sugar in a separate bowl to remove lumps.

Gently fold the dry mixture into the whipped egg whites until the batter flows like lava.

Transfer the batter to a piping bag and pipe small circles onto the baking sheets, leaving space between each.

Let macarons rest for 30 minutes until they form a skin, then bake for 15-20 minutes or until set but not browned.

Cool completely before filling with the strawberry jam mixed with softened butter.