French macarons

No, the almond flour is what makes a macaron a macaron. Otherwise, it's just a regular cookie. You can substitute other ground nut flours, and I've even seen them made with pumpkin seed flour for those with nut allergies. I have read where people suggest substituting whole wheat flour for the almond flour, but I think that defeats the purpose of making a macaron. The macaron is basically a meringue cookie with nut flour, using that and a bit of the starch from powdered sugar to stabilize and hold it together. If you don't want to use nut flour, or don't have it on hand, then perhaps it's best to just make meringue cookies which don't require nut meal or flour at all.

Hi! no substitute !!! A macaron is a very sensitive pastry - the change in ingredients, temperature,... will affect its consistency!