The first time I tasted a macaron from Saint-Jean-de-Luz, I was surprised: it was nothing like the filled "Parisian" macarons. This was a true Basque biscuit, round, golden, with a slight crackle in your mouth and a soft center. It smelled of almond and sugar, with a hint of vanilla… and above all, it was meant to be eaten simply, with a coffee or tea.
I tested this version several times to find the perfect balance: egg whites whipped but not too stiff, a firm batter, and a gentle bake to avoid dryness. The little trick that makes all the difference is the resting time before baking: it helps form a thin crust and keeps the center tender.
Since I was asked to incorporate seasonal ingredients, I'm sticking to the traditional recipe (almonds, sugar, egg whites), and adding just the right touch as an accompaniment when serving: a few segments of clementine (or orange) and a hint of zest. It doesn't alter the macaron itself, but it creates a very Basque-inspired duo: the sweetness of the almond combined with the freshness of the citrus.
You can make them for an afternoon snack, a simple dessert, or to pack in a box. And if you like cookies "with character" without complicated techniques, you're in for a treat: they're precise, but honestly achievable in a home kitchen.
Macarons from Saint-Jean-de-Luz
4
people23
minutes31
minutes585
kcal54
minutesThe Saint-Jean-de-Luz macaron is an almond biscuit that's crisp on the outside, soft on the inside, fragrant, and simple. Here, I make it the old-fashioned way: whipped egg whites, almonds, sugar, then a gentle bake to keep that tender center.
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Ingredients
200g of almond flour
180 g of caster sugar
2 egg whites (approx. 35g, multiply as needed) at room temperature
1 pinch of fine salt
1 teaspoon of vanilla extract (or 1/2 scraped vanilla bean)
1 Clementine (or 1/2 orange) for the zest and a few segments (for serving)
10g butter (for the baking sheet if you are not using baking paper)
Preparation steps
- Preheat the oven to 160°C (conventional setting if possible). Line a baking sheet with baking paper (or very lightly grease the baking sheet with the 10g of butter).
- Sift the almond flour and caster sugar into a large bowl. If you have any small almond pieces, crush them with your fingertips: the idea is to have a well-combined mixture.
- In another bowl, whisk the egg whites with a pinch of salt. When they start to foam, continue whisking until you obtain a firm but flexible meringue: a bird's beak that holds its shape, without making the meringue too dry.
- Add the vanilla to the whipped egg whites, then fold in the almond-sugar mixture in three additions. Work with a spatula: lift, fold, and mix until you obtain a thick, sticky, firm (not runny) dough.
- Scoop out mounds of batter (about 2 heaping tablespoons) and form 8 round macarons on the baking sheet. Space them out a little: they will spread slightly.
- Let it crust for 12 minutes at room temperature: the surface should become slightly matte to the touch (without drying completely).
- Bake for 18 to 20 minutes. When they come out of the oven, the macarons should be golden, slightly cracked on top, and still a little soft in the center.
- Let it cool for 10 minutes on the baking sheet, then gently peel it off and let it finish cooling on a wire rack.
- To serve, finely zest the clementine (or orange) and add a few segments on the side. A dusting of zest on the macaron is so simple and works beautifully.
📊 Nutritional Information
1 serving (2 macarons + citrus fruits, approx. 110g)
| Nutrient | Value |
|---|---|
| Calories | 585 kcal |
| Proteins | 15g |
| Carbohydrates | 55g |
| including sugars | 51g |
| Lipids | 34g |
| including saturated fatty acids | 4g |
| Fibers | 7g |
| Sodium | 65mg |
| Vitamins | |
| Vitamin E | 55% AJR |
| Vitamin B2 | 14% AJR |
| Vitamin C | 18% AJR |
| Minerals | |
| Magnesium | 33% AJR |
| Phosphorus | 40% AJR |
| Calcium | 15% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
To stay true to the "Saint-Jean-de-Luz" spirit: don't look for a smooth shell and a frill. Here, we want a simple, golden biscuit with a thin crust and a tender center.
💡 Chef's Tips
If your macarons are too dry, lower the oven temperature to 155°C (310°F) and keep the baking time within the same range, keeping an eye on the color. And for perfectly whipped egg whites: use a clean bowl, free of grease, and ensure the egg whites are at room temperature.
🔄 Variations
- An even more traditional version: serve plain, without citrus fruits, just with a coffee.
- Gourmet serving version: accompany with a plain yogurt or a spoonful of very cold thick cream with a little zest.
