Did you know there was more to macarons than the superstar 'Parisian-style' macarons, the ones you can find at Ladurée, Pierre Hermé and Sydney's very own Adriano Zumbo?
Meet the less famous Basque macarons, a three-century old regional specialty from St Jean de Luz, Biarritz and Bayonne in the south west of France, near the Spanish border. They have a more rustic look and feel than traditional macarons, and do not allow for variations in flavours.
These macarons are just divine. They literally melt in your mouth, and I absolutely love their 'in your face' almond flavour (fresh almonds from Valencia and Marcona in Spain are the main ingredients). The recipe is quite simple with egg whites, sugar and salt, and involves no artificial components whatsoever.
The best place to get Basque macarons is iconic pastry store 'Maison Adam' in Biarritz, minutes away from the main beach. Maison Adam was founded in 1660 and is an all-time local favourite, with chocolates to die for and credentials as long as your arm. Among other VIP clients, they supplied macarons to French royalty for the wedding of Louis XIV 'the Sun King' in St Jean de Luz, in the 17th century.
Wanna know more about the wonderful flavours of Basque culinary traditions? Why don't you join our "7 Wonders of Basque Cuisine" event in Sydney, on 5th February 2011?
And I strongly encourage you to try some of these yummy babies if you happen to be travelling anywhere near the Basque Country!