Almond macaroons, known as "macarons" in France, originated in the 8th‑century Italian city of Venice and were brought to the French court in the 16th century. Over time they evolved into the delicate, meringue‑based treats we know today, while the denser almond‑flour version remains a traditional regional specialty, especially in Provence.

In Provence, macaroons are often made with almond flour, honey, and orange blossom water, giving a fragrant, chewy texture. In the south‑west, they may include hazelnuts or walnuts, and in the north, a lighter meringue version is popular. The JustInCooking recipe follows the Provençal style with orange blossom and lemon zest.

They are typically served with tea or coffee as a petit‑déjeuner or goûter (afternoon snack). In Provence, they are sometimes paired with a glass of sweet Muscat wine or a drizzle of honey. The double‑sugar‑coated version from JustInCooking is perfect for tea time.

Almond macaroons are popular during Christmas, Easter, and local festivals in Provence. They are also a staple at family gatherings and weddings because they keep well for weeks and can be made in large batches.

The almond macaroon showcases the French love for simple, high‑quality ingredients—almonds, butter, and citrus. It sits alongside other classic pastries like madeleines and financiers, emphasizing texture contrast between a soft interior and a crisp exterior.

Authentic ingredients include finely ground almond flour, powdered sugar, butter, egg yolks, orange blossom water, and lemon zest. Substitutes can be ground almonds for almond flour, melted coconut oil for butter (for dairy‑free), and rose water instead of orange blossom water, though the flavor profile changes slightly.

They pair beautifully with a cup of Earl Grey tea, a glass of chilled Muscat, or a light fruit compote such as poached pears. For a full French tea service, serve them alongside madeleines and shortbread biscuits.

The recipe adds a double sugar‑glaze technique that creates a delicate, powdery crust while preserving an ultra‑fondant interior. The use of orange blossom water and fresh lemon zest gives a bright Mediterranean aroma not always present in classic French macaroons.

Originally a dense, honey‑sweetened biscuit, the almond macaroon has become lighter with the introduction of powdered sugar and refined almond flour. Modern versions, like the one from JustInCooking, incorporate citrus zest and floral waters, reflecting contemporary flavor trends while keeping the traditional texture.

Common errors include over‑mixing the dough, which can make the macaroons tough; adding all the eggs at once, leading to a sticky batter; and baking too long, which dries out the interior. Follow the gradual egg addition and watch the color of the undersides for a perfect result.

Gradual addition allows the almond‑flour mixture to absorb the liquid slowly, creating a smooth, malleable dough that doesn’t become overly wet. Adding all the eggs at once can result in a batter that sticks to the hands and loses the desired sand‑like texture.

Yes. Bake the macaroons, let them cool, and store them in an airtight container at room temperature. The sugar glaze can be applied a few hours before serving, or you can glaze them the day before and let them dry for the full hour to develop the crunchy crust.

The YouTube channel JustInCooking specializes in approachable, home‑cooked French‑inspired recipes, focusing on seasonal ingredients, clear step‑by‑step demonstrations, and tips that make classic pastries accessible to everyday cooks.

JustInCooking emphasizes practical home‑kitchen techniques, using minimal specialized equipment and offering detailed sensory cues (like rubbing zest into sugar). Unlike some channels that focus on elaborate plating, JustInCooking prioritizes flavor development and reproducible results for home bakers.