Basque Macarons | Baking Chez Moi

Basque macarons are the quintessential and unadorned version of their sleek cousins, the Parisian Macarons, from Pay Basque. On days you don’t want to fuss about your cookies, the Basque macarons offer a simple elegant solution. Notably, the almond flavor and crunchy chewy texture are present like the Parisian Macarons. Making the Basque macarons is a pleasure and stress-free.

The cookie batter is similar. You use granulated sugar, not confectioners’ sugar as used in a typical macaron recipe. In one bowl, you mix 200 grams of sugar with 50 grams of egg whites, 125 grams of almond flour and 1/2 teaspoon ground cinnamon (for flavor). In the bowl of the stand mixer, you whip up 50 grams of egg whites together with a pinch of salt until they are stiff and glossy. Fold that in the almond batter, a little at a time, until incorporated. I used a piping bag to get the cookie dough distributed among three silicon-lined sheet pans. Bake for 8 minutes at 400°F and another 3 minutes at 350°F.

Without having to prepare the ganache to sandwich between the macarons, the process of making the Basque macarons is simple and easy. You cool the macarons once they leave the oven. Make a nice cup of tea and start enjoying the fruit of your labor.

I like the fact that these macarons will keep for a while. The Basque macarons get chewier as time goes by. Next time, I’d follow Dorie’s suggestion of incorporating orange or lemon zest in the dough. The cinnamon adds a flavorful and aromatic note to the macarons — that lingers.