Back in my own kitchen, I of course wanted to try making my own macarons, but I was apprehensive. They are, after all, the most finicky cookies in the blogosphere, with a toweringly intimidating reputation and an iffy chance of success. Plus I had it in my head that it would take having my own chicken and almond tree to keep up with the supply of egg whites and almond flour that I would need to bake up the perfect macaron.
Then I discovered that just two egg whites is more than enough to fuel a moderately-sized batch and that almond flour can be subbed for…you guessed it, flax meal!!!! I have nothing against almond flour but see: cheap tendencies above. Also see: Costco sacks of golden flaxmeal.
Ground flax actually works brilliantly as a substitute for the traditional almond meal because the nutrition make up is very similar, with close to equivalent amounts of fat, carbs, sugar and protein in each: