In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. Do not over pulse. Sift into a bowl with the salt.
In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar and vanilla until stiff peaks form.
Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 millimeter) circular tip. On a parchment lined baking sheet, pipe 1 1/2 inch (4 centimeter) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
Firmly tap the baking sheets against the counter to remove excess bubbles. Allow to rest uncovered 30-60 minutes to form a shell.
Preheat oven to 300˚F (150˚C).
Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.