Recipe - Traditional Macarons with Almonds from Provence

In Provence, there is a version of the macaron that bears no resemblance to the sophistication of Paris or its artfully crafted colors. Here, the macaron is older, more authentic, almost rustic in appearance, yet infinitely delicate on the palate. Its surface is slightly cracked, its center remains tender, and its almond aroma comes through with remarkable purity.

It is a homemade cookie, a recipe passed down through generations, once prepared to accompany coffee or celebrate simple moments.

Ingredients
200 g finely ground almonds from Provence
180 g sugar
2 egg whites
1 teaspoon bitter almond extract (optional)
1 pinch of salt
Powdered sugar for shaping

Preparation
Preheat the oven to 160°C.
In a mixing bowl, combine the ground almonds and sugar. Add the unwhipped egg whites, then gently fold in until you obtain a soft, slightly sticky dough that is firm enough to shape. If desired, flavor with a dash of bitter almond extract to highlight the nutty character.
Take small portions of the dough and shape them into balls with slightly moistened hands, then roll them very lightly in powdered sugar. Place them on a baking sheet lined with parchment paper, spacing them slightly apart.

Bake for 12 to 15 minutes. The macarons should remain light in color, barely golden, with a thin outer crust and a soft center.
Let cool on a wire rack before serving.

Served while still slightly warm, these macarons reveal the full richness of the almond, balancing sweetness with depth. Their texture offers a delicate contrast between a crisp exterior and a melt-in-your-mouth interior.

They pair perfectly with coffee, a light tea, or even—depending on the time of day—a glass of natural sweet wine from Ventoux or Luberon.

Thus, from orchard to table, the almond continues its journey. It transforms in turn into blossom, fruit, and then a shared sweetness, extending the almond tree’s quiet poetry through the culinary art.