Many in the baking community argue that macarons must be made with almond flour to be authentic. However, using all-purpose flour opens the door for people with nut allergies to enjoy these sweet delights. While the texture and flavor may differ from traditional macarons, all-purpose flour macarons can still be delicious and satisfying.

Allergy-Friendly: Perfect for individuals with nut allergies.
Cost-Effective: All-purpose flour is generally less expensive than almond flour.
Versatile: You can experiment with various flavors and fillings without worrying about nut allergies.

To make nut-free macarons, you will need the following ingredients:

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

Buttercream Frosting
Fruit Jam
Ganache

Before you start, ensure all your ingredients are measured and ready. This includes preheating your oven to 310°F (154°C).

In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water to create a double boiler.
Whisk the mixture continuously until the sugar dissolves and the egg whites are frothy.
Remove from heat and transfer to a stand mixer. Whip the egg whites on high speed until stiff peaks form.

Sift together the all-purpose flour and powdered sugar in a separate bowl to remove any lumps.
Gently fold the sifted mixture into the meringue using a spatula. Be careful not to overmix; the batter should be thick but smooth.

Transfer the batter to a piping bag fitted with a round tip.
Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each macaron.
Tap the baking sheet lightly on the counter to remove air bubbles.

Let the piped macarons sit for about 20-30 minutes, allowing them to form a skin.
Bake the macarons for 15-20 minutes, depending on your oven. They should not be jiggly when done.

Allow the macarons to cool completely on the baking sheet before transferring them to a wire rack.
Once cooled, fill the macarons with your choice of filling and sandwich them together.

Macaronage Technique: Be mindful of the macaronage stage. Overmixing can lead to hollow shells or a runny batter.
Baking Time: Keep an eye on the baking time, as all-purpose flour macarons may require slightly different baking times compared to almond flour macarons.
Resting Time: Allow the macarons to rest before baking to ensure they develop a proper shell.

Making macarons without almond flour is not only possible but can also be a rewarding experience. With the right technique and ingredients, you can create delightful nut-free macarons that everyone can enjoy. Whether you’re catering to dietary restrictions or simply want to try something new, this recipe is a fantastic way to indulge in these sweet treats. Happy baking!

• 100 grams of all-purpose flour
• 100 grams of powdered sugar
• 100 grams of granulated sugar
• 100 grams of egg whites
• Optional: Food coloring and various fillings like buttercream, fruit jam, or ganache.