Preheat oven to 325 degrees F.
Process confectioners' sugar and almond flour in a food processor; sift.
In a standing mixer, beat whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Add superfine sugar and beat until stiff peaks form. Fold flour mixture into beaten whites.
Put batter in a pastry bag fitted with plain round tip; pipe small 1 inch rounds on baking sheet. Bake until macarons are firm, approximately 10 minutes.
Fill with chocolate ganache or buttercream frosting and sliced strawberries or kiwifruit.