Step-by-Step How to Master Nut Free Economical Macarons
Dessert
Economical Macarons (Without Almond Flour)
Cute pink version, beginner-friendly and budget saving
Making macarons without almond flour might sound unusual, but this economical version is proof that you can still achieve beautiful results with simple ingredients. This was my second time making them, and they turned out successfully so if I can do it, you absolutely can too.
These macarons are light, slightly crisp on the outside, and soft inside. The pink rose color makes them look adorable and perfect for gifting or serving at gatherings. Even without almond flour, they still form those classic “feet” at the bottom when baked correctly.
For anyone trying this recipe for the first time, stay patient and follow each step carefully. Macarons require attention to detail, but they’re very rewarding once you get them right. Let’s start.
Ingredients
Macaron Shells (No Almond Flour)
- 50 g egg whites
- 45 g granulated sugar
- 60 g powdered sugar
- 55 g all-purpose flour
- Pink rose food coloring
Filling
- Cream cheese spread
Instructions
Step 1 – Heat the Egg Whites
- Combine egg whites and granulated sugar in a heatproof bowl.
- Place over a bain-marie (double boiler) and heat gently until the mixture reaches about 40–50°C. Stir continuously. The sugar should dissolve completely.
Step 2 – Whip the Meringue
- Once warm, remove from heat.
- Beat with a mixer until thick, glossy, and forms stiff peaks.
- To test: when you flip the bowl upside down, it should not fall.
Step 3 – Add Dry Ingredients
- Sift powdered sugar and all-purpose flour into the meringue.
- Add pink rose food coloring.
- Fold gently until fully combined. The batter should flow slowly like lava not too thick, not too runny.
- Transfer into a piping bag.
Step 4 – Pipe & Rest
- Pipe small circles onto a lined baking tray.
- Tap the tray firmly on the counter to release air bubbles.
- Let them rest for 30 minutes to 1 hour until the surface feels dry to the touch.
- To speed up drying, you can place them in front of a fan.
Step 5 – Bake
- Bake at 150°C for 10 minutes.
- Then lower temperature to 140°C and bake for another 10 minutes.
- Adjust according to your oven.
- You should see “feet” forming at the bottom.
Step 6 – Cool & Fill
- Remove from oven and let cool completely before removing from the tray.
- Pipe cream cheese spread onto one shell and sandwich with another.
Final Result
These economical macarons have a light crisp shell with a soft interior. The pink color makes them charming and visually appealing. The cream cheese filling adds a slightly tangy contrast that balances the sweetness.
They may not be traditional almond macarons, but they are a great budget-friendly alternative and still impressive.
Stay confident, follow the steps carefully, and you can absolutely succeed.