I only recently discovered I was saying the word for these delectable delights incorrectly. We were in the Chocolate Cafe (yes, that’s right) on our cruise when I got excited because macaroons were on the menu. I ordered one and I instantly learned the difference between macaron and macaroon.
On the left is a macaron. Two delicate biscuit halves sandwiched together with gnache. They come in a multitude of flavours and colours. Pretty little things, aren’t they?
The right is actually a macaroon. A fluffy, sweet mound of coconut. They come in one colour and aren’t quite as pretty or sophistocated as their French neighbour, the macaron.
“It’s no typo: Macarons and macaroons are “entirely different things,” says Paulette Koumetz, owner of Paulette Macarons, which has stores selling the single-o version in San Francisco and Beverly Hills.
Macarons, she says, are French cookies made with almond and egg whites that are sandwiched around a cream-based filling (see our recipe for French Chocolate Macarons). They come in a rainbow of colors and flavors: At Paulette you can find violet and black currant, Earl Grey, and passion-fruit macarons. Some bakers even dabble in savory versions like ketchup and cornichons.
Macaroon is the American word for our version of a flourless egg-white-based cookie. Most often made with coconut (like in this recipe), it can also include nuts or nut paste. Macaroons are often served for dessert at Passover celebrations, since they don’t contain flour. The same linguistic confusion doesn’t exist in France, says David Lebovitz, author of Ready for Dessert, where the coconut macaroon is called rocher à la noix de coco, or “coconut rocks.”” – www.chow.com
Whatever way you say it, macarons are yummy. They also have a reputation of being difficult to make.
Inspired by Lisa from Mummy’s Undsereved Blessings friend Annette’s guest post, I am up for the challenge. I will make macarons.
My egg whites are aging.. stay tuned.
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