Macarons and macaroons have similar-sounding names, yet the two cookies look and taste quite different from one another. Moreover, theyre steeped in different cultural traditions. Read on to learn about the differences.
If you compare a macaron recipe with that of a macaroon, you might notice that their ingredients are actually pretty similar. Both cookies are made with egg whites, sugar, a few drops of vanilla and a pinch of salt. However, macarons are typically made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut.
Browse our macaron flavors and get a few tips on what they work best for!Blueberry Cheesecake. A sweet and tangy blueberry cream cheese ganache is squished between two crispy white and purple swirl shells. … Caramel Fleur de Sel. … Cookies & Cream. … Dark Chocolate. … Honey Lavender. … Nutella. … Lemon Meringue. … Raspberry.
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Blueberry Cheesecake. A sweet and tangy blueberry cream cheese ganache is squished between two crispy white and purple swirl shells. …
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Caramel Fleur de Sel. …
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Cookies & Cream. …
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Dark Chocolate. …
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Honey Lavender. …
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Nutella. …
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Lemon Meringue. …
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Raspberry.
What Is a Macaron?
A macaron (pronounced mac-ah-ron, where ron rhymes with gone) is a French cookie that’s made of finely ground blanched (peeled) almonds suspended in a meringue. Each macaron is tinted with vibrant food coloring that signifies its flavor: green for lime, pink for raspberry, you get the idea. Once baked, two cookies are sandwiched together with a filling: jam or fruit curd, chocolate ganache or buttercream. When perfectly baked, macarons have smooth tops and a little ruffled area around the bottom.
Their texture is light and a bit cakey-chewy with a tiny bit of crunch on top from an imperceptibly thin crust.
There isn’t a definite consensus on the history of the macaron, but most people think Catherine di Medici brought them to France from Italy when she married Henri II in the 1500’s. They were probably more like Italian Pignoli, a soft almond paste and egg white cookie covered in pine nuts. French pastry chefs changed them over the years until they became what they are today: an elegant, colorful treat available everywhere.
Coconut macaroons on blue background
What Is a Macaroon?
A macaroon (pronounced mac-uh-roon, where roon rhymes with moon) is a cookie that’s typically made of shredded coconut stirred into whipped egg whites and sugar – an iteration of meringue thats not as light as a macaron. There are some recipes that are made with ground, blanched almonds, but the almonds tend to be coarser than the almonds used in macarons.
Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself. The denseness of the coconut macaroon makes it stable, so it’s easy to add chopped dried fruit or chocolate to the mix, and those are common add-ins. Some macaroons are also drizzled, glazed or dipped in chocolate.
Like macarons, macaroons initially came from Italy, where the word for paste, maccherone, became macaroon. While the almond variety is now in the minority of what you’ll find at a bakery, in the beginning it was the norm. Italian Jews adopted macaroons as a Passover treat because it is a flourless cookie – no flour can be used in any food served at Passover. In todays day and age, macaroons are a traditional Passover treat in many Jewish households outside of Italy. Coconut gained popularity in the last 200 years as it spread to Europe with improved transportation, solidifying the popularity of macaroons.
- Whip egg whites and superfine sugar into stiff peaks, then gently fold in the dry ingredients – almond flour and confectioners sugar.
- Add food coloring, extracts and flavors of your choice (our recipe linked above gives you many different options; part of the fun of making macarons is that you can customize them).
- Pipe the mixture onto silicone baking matts. In order to create the dry, crispy skin on the top of the cookie and to form the little ruffle on the bottom (called the “foot)”, leave the sheet pans on the counter to dry before baking, 15 minutes to 1 hour depending on the humidity.
- Bake them until they are shiny and rise to form that “foot,” about 20 minutes.
- While they bake and cool, youll make a filling of your choice which youll then use to sandwich two cookies together.
- Whisk together egg whites, sugar, salt and vanilla in a large bowl until combined. Then fold in sweetened shredded coconut.
- Scoop heaping tablespoonfuls of the coconut mixture onto baking sheets.
- Bake until golden brown around the edges, 20 to 25 minutes.
Amaretti sardi – delicious soft Italian almond cookies typical of Sardinia (Sardegna)
French vs Italian Macarons – Which is best and why! – Topless Baker
FAQ
How many types of macarons are there?
Which is easier French or Italian macarons?
What are the different types of macarons?
Macarons are available in many delicious flavors. What Are Some Popular Macaron Flavors? If you’re a fan of sweet cookies, you’ll love the flavors of macarons. Salted caramel is hugely popular, as is vanilla, chocolate, pistachio, hazelnut, coconut-lime, coffee, and rose.
Is macaroni healthy to eat?
Macaroni made with refined flour is unhealthy but if it is made with whole grains can be a better choice. Whole grain pasta is lower in calories and carbohydrates, high in fiber and most micronutrients. Refined pasta is higher in calories and lower in fiber. This may increase risk of heart disease, high blood sugar and insulin resistance.
Are macarons and macaroons the same?
Macaron Flavors: Vanilla Macaron (+Other Sweet Flavor Ideas!) You have probably heard the terms macaron and macaroon be used interchangeably, right? However, they are not the same thing. Obviously, they do have a similar ingredient list.
What are the best macarons to eat?
Vanilla These sweet, light, and airy vanilla macarons are the perfect way to satisfy any sweet craving! Enjoy them by themselves or with some coffee! 3. Red Velvet These red velvet macarons are incredibly stunning to look at and are a treat to eat! They have a beautiful red velvet shell and are filled with sweet cream cheese frosting.