Maison Adam — Macarons de Saint-Jean-de-Luz
Forget the Parisian pastel towers — the macaron was born here, and Maison Adam on Rue de la République has been making the original version since it presented them to Louis XIV at his wedding in 1660. These are dense, chewy, almond-scented discs with a crackled golden crust, nothing like the cream-filled sandwich cookies that hijacked the name.
The Real Macaron Story
Adam's macarons contain just three ingredients: almonds, sugar and egg white, baked until the outside crisps and the inside stays yielding. The recipe has not changed in 360 years, and the shop guards it accordingly — no tours, no factory visits, just the finished product sold from the original address.
The current shop is a handsome Belle Époque room with glass cases and staff in white aprons. Buy a box of six to take away or eat one warm from the tray right there on the street. The almond flavour is intense and the texture is unlike anything you'll find in a supermarket.
What Else to Try
Adam also produces Basque specialities including touron (a dense nougat of Moorish origin that crossed the Pyrenees with trade routes) and various chocolate-dipped confections flavoured with piment d'Espelette. The spiced chocolate bars make excellent gifts that travel well.
A second Adam boutique operates near the market, but the original Rue de la République address is the one with history — and the one where the wedding macarons were reportedly made to the same recipe.
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