Line baking sheet with a silocone mat or parchment.
Place the almond flour, powdered sugar, and crushed graham cracker in a food processor. Process until very fine. Sift and discard any large bits that don’t go through the sifter. Set aside.
Whip the egg whites until they turn slightly opaque, add in cream of tartar. Continue whipping while adding caster sugar in a slow steady. Whip until it reaches stiff peaks.
Sift the dry mixture on top of the meringue and then fold together until it reaches a thick lava-like consistency. You want the mixture to slowly fall off the spatula in a folding ribbon.
Pour the batter into a piping bag fitted with a 1A piping tip.
Pipe the macarons onto the baking sheet. Once all piped, lift pan up a few inches and drop it onto the counter a few times. You want to try and get any air bubbles out.
Let the macarons dry at room temperature until dry to the touch, about 1 hour. DO NOT skip this step.
Once dry, bake macarons in a preheated 300°F oven, until they are just barely still sticking to the parchment/silicone. This can be anywhere from 10-20mins depending on your oven. Keep checking every couple minutes after 10, you do not want to over bake them.
Let cookies cool completely before removing from pans.