Recette de Makrout El Louz : Élégance et Gourmandise en une bouchée
Recette de Makrout El Louz : Élégance et Gourmandise en une bouchée is a medium French recipe that serves 20. 120 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 26 min | Cook: 1 hr 32 min | Total: 2 hrs 18 min
Cost: $12.37 total, $0.62 per serving
Ingredients
- 150 g Powdered Sugar (for the dough, sifted)
- 2 large lemons Lemon Zest (organic, untreated, zest only)
- 200 g Almond Flour (finely ground, unsweetened)
- 15 ml Orange Blossom Water (about 1 tablespoon)
- 50 g Unsalted Butter (softened to a pomade consistency)
- 2 Small Eggs (room temperature)
- 1 Egg Yolk (from a large egg, room temperature)
- 100 ml Water (for syrup)
- 100 g Granulated Sugar (for syrup)
- 200 g Powdered Sugar (extra) (for double coating, sifted)
Instructions
Combine Sugar and Lemon Zest
Place the powdered sugar in a mixing bowl, add the zest of two organic lemons, and rub the mixture between your fingers for about two minutes until the zest is well incorporated and aromatic.
Time: PT2M
Add Almond Flour, Orange Blossom Water, and Butter
Stir in the almond flour, then add the orange blossom water and softened butter. Mix until the mixture resembles slightly damp sand.
Time: PT3M
Incorporate Eggs Gradually
In a second bowl, beat the two small eggs together with the extra yolk until homogeneous. Add the egg mixture to the almond dough a little at a time, mixing with a spatula after each addition until the dough becomes smooth, malleable, and no longer sticks to your hands.
Time: PT5M
Shape the Macaroons
Divide the dough into four equal portions. Roll each portion into a log about 25 cm long and 2.5–3 cm in diameter. Cut the log into uniform diamonds (≈6 cm diagonal). Gently lift each diamond with a spatula onto a parchment‑lined baking sheet.
Time: PT10M
Bake
Preheat the oven to 170 °C (static heat). Bake the macaroons for 17 minutes, until the undersides turn lightly golden while the tops remain white.
Time: PT17M
Temperature: 170°C
Prepare Orange Blossom Syrup
While the macaroons bake, combine water and granulated sugar in a saucepan. Bring to a boil and simmer for 6 minutes to form a thin syrup. Remove from heat, stir in the orange blossom water, and let the syrup cool to room temperature.
Time: PT6M
Cool the Baked Macaroons
Transfer the hot macaroons to a cooling rack and allow them to reach room temperature (about 15 minutes).
Time: PT15M
First Glaze and Sugar Coating
Dip each cooled macaroon in the orange‑blossom syrup for about one minute, ensuring full coverage. Immediately roll the soaked macaroon in sifted powdered sugar, place on the rack, and let rest untouched for 5 minutes.
Time: PT10M
Dry for Crunchy Crust
Leave the sugar‑coated macaroons on the rack for 1 hour so the outer layer dries and forms a delicate crunchy crust.
Time: PT1H
Second Sugar Coating and Final Touch
After the hour, sift any remaining powdered sugar and roll each macaroon a second time in the sugar for a flawless, powdery finish. Lightly pat with fingertips to smooth the surface.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Eggs, Almonds, Dairy
Ingredient Substitutions
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Lemon Zest: Lemon peel
- Instead of Almond Flour: Ground almonds
- Instead of Orange Blossom Water: Rose water (less floral)
- Instead of Unsalted Butter: Margarine (for dairy‑free)
- Instead of Small Eggs: Large egg (use 1 large egg, beat and measure 2/3)
- Instead of Egg Yolk: Extra yolk from another egg
- Instead of Granulated Sugar: Caster sugar
- Instead of Powdered Sugar (extra): Confectioners' sugar
Equipment Needed
- Mixing Bowl
- Second Mixing Bowl
- Whisk or Fork
- Spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Saucepan
- Fine Mesh Sieve
- Kitchen Scale
- Oven
- Timer
Critical Steps — Do Not Skip
- Rubbing lemon zest into the sugar to release aromatics.
- Adding eggs gradually to achieve the correct dough consistency.
- Ensuring the dough is moist sand‑like but not sticky before shaping.
- Baking only until the undersides are golden while tops stay white.
- Allowing the first sugar coating to dry for at least one hour for crunch.
Chef Tips from the Video
- Use a microplane for fine lemon zest to maximize flavor.
- Sift powdered sugar twice to avoid lumps in the glaze.
- A light drizzle of orange blossom water (about 1 tsp) is enough; too much makes the syrup bitter.
Troubleshooting
Dough is too sticky and sticks to hands.
Add 1–2 tablespoons more almond flour and knead briefly until the dough feels dry and crumbly.
Macaroons brown too quickly on top.
Lower the oven temperature to 160 °C and extend baking time by 2–3 minutes.
Sugar crust is not crunchy after drying.
Make sure the first sugar coating is completely dry before the second coating; increase drying time to 1½ hours if needed.
Storage
Refrigerator: Not necessary; store at room temperature in an airtight container.
Freezer: Can be frozen for up to 2 months; thaw at room temperature before serving.
Room temperature: Keeps well for 2–3 weeks in a sealed box.
Make-Ahead Tips
- Bake the macaroons a day ahead and store them uncoated; glaze just before serving.
- The orange‑blossom syrup can be made up to 3 days in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of almond macaroons in French cuisine?
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.
What are the traditional regional variations of almond macaroons in French cuisine?
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.
How are almond macaroons traditionally served in French culture?
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.
During which occasions or celebrations are almond macaroons traditionally enjoyed in French culture?
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.
How does the almond macaroon fit into the broader French pastry tradition?
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.
What are the authentic traditional ingredients for almond macaroons versus acceptable substitutes?
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.
What other French dishes pair well with almond macaroons from JustInCooking?
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.
What makes the almond macaroons in this JustInCooking recipe special or unique in French cuisine?
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.
How has the almond macaroon evolved over time in French regional cooking?
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.
What are the most common mistakes to avoid when making almond macaroons from JustInCooking?
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.
Why does this almond macaroon recipe use a gradual egg addition instead of adding all the eggs at once?
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.
Can I make the almond macaroons ahead of time and how should I store them?
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.
What does the YouTube channel JustInCooking specialize in?
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.
How does the YouTube channel JustInCooking's approach to French pastry differ from other French cooking channels?
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.
Last updated: August 28, 2026
