Preheat the oven to 300°F (150°C).

In a mixing bowl, sift together almond flour and powdered sugar.

In another bowl, whip egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form.

Fold the dry ingredients into the egg whites gently until combined.

Transfer the batter to a piping bag and pipe small circles onto a baking sheet.

Let the piped macarons sit for 30 minutes to form a skin.

Bake for 15 minutes, then let cool completely.

In a bowl, combine the chopped strawberries with sugar and let sit for 10 minutes.

Whip the heavy cream until soft peaks form.

Fold the strawberries into the whipped cream.

Pair the macaron shells and pipe the filling onto one shell, then top with another shell.

Refrigerate for at least 30 minutes before serving.