There are several reasons to consider making macarons without almond flour:

Nut Allergies: Many people are allergic to nuts, making traditional macarons unsuitable for them.
Dietary Preferences: Some individuals prefer to avoid nuts for personal or dietary reasons.
Cost and Availability: Almond flour can be more expensive and less accessible than other flours.

When substituting almond flour, there are a few popular alternatives:

Using all-purpose flour is a common method for making macarons without nuts. This flour has a different texture and moisture absorption compared to almond flour, which requires adjustments in the recipe.

Oat flour is another excellent option that provides a unique flavor and texture. It retains moisture well and can mimic the chewiness of almond flour macarons.

Coconut flour is a gluten-free option but requires careful measurement as it absorbs more moisture than almond flour.

For All-Purpose Flour Macarons:

100 grams granulated sugar
100 grams egg whites
105 grams all-purpose flour
105 grams powdered sugar
Food coloring (optional)

For Oat Flour Macarons:

50 grams egg whites
45 grams granulated sugar
63 grams oat flour
63 grams powdered sugar
Cream of tartar (optional)

Step 1: Prepare Your Ingredients

Gather all your ingredients and tools. Make sure to measure accurately for the best results.

Step 2: Create the Meringue

All-Purpose Flour: Whisk egg whites until they become frothy. Gradually add granulated sugar and continue whisking until stiff peaks form.
Oat Flour: Beat egg whites until foamy, then add cream of tartar if using. Gradually add sugar and beat until stiff peaks form.

Step 3: Combine Dry Ingredients

Sift together the powdered sugar and your chosen flour (all-purpose or oat) to ensure there are no lumps.

Step 4: Macaronage

Gently fold the flour mixture into the meringue. Be careful not to overmix; stop when the batter flows off the spatula in a thick ribbon.

Step 5: Pipe the Macarons

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.

Step 6: Rest the Shells

Let the piped macarons sit at room temperature for 20-40 minutes until a skin forms on the surface.

Step 7: Bake

Preheat your oven to 290-310°F (depending on your oven). Bake the macarons for about 15-20 minutes. They should not be jiggly when you remove them from the oven.

Step 8: Cool and Fill

Allow the macarons to cool completely before filling them with your desired cream or ganache.

Watch the Macaronage: The consistency of the batter is crucial. For all-purpose flour macarons, the batter will feel stiffer than almond flour batter and will require less folding time.
Baking Time: Keep an eye on the macarons as they bake. They can go from perfectly baked to overdone quickly.
Experiment with Fillings: Stronger-flavored fillings, like fruit jams or chocolate ganache, can enhance the taste of nut-free macarons.

Making macarons without almond flour is entirely achievable and can cater to various dietary needs. Whether you choose all-purpose flour, oat flour, or another alternative, the key is to adjust your technique and be mindful of the differences in moisture and texture. With practice, you can create delightful macarons that everyone can enjoy, regardless of their dietary restrictions. Happy baking!