A Cookie Question Answered!
Back in March of this year, Amber Bond, food and beverage writer for SOUTHERN LIVING Magazine, asked a very interesting question and then answered it for us. “What’s the difference between Macarons and Macaroons?”
The first thing she explained was that they are indeed very different cookies, and it goes way beyond their spelling. In fact, they couldn’t be more different when it comes to taste and technique.
To quote Amber: “A macaron is a sandwich-like cookie that’s filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.
“The preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients. Both of these naturally gluten-free cookies are made using whipped egg whites, sugar, vanilla, and sometimes a bit of salt—but that’s really where the similarities end.”
First, the macaron: Pronounced "mack-ah-ROHN," this cookie is a staple in French bakeries. It appears in a wide variety of colors and flavors. They are intricate cookies that require a lot of patience and multiple steps to make.
Egg whites are whisked carefully to make a stiff-peaked meringue. Next almond flour, powdered sugar, and whatever flavorings needed are slowly folded in, creating a light and fluffy batter that is piped into perfectly symmetrical flat round circles.
When baked, these cookies will come out with smooth tops and ruffled bottoms that when cooled will be sandwiched together with the desired filling.
If you’re a macaron fan, then you know they show up in dozens of flavor combinations. French bakeries are famous for displaying classic flavors (vanilla, coffee, chocolate, raspberry, lavender, pistachio, and caramel) temptingly arranged in beautiful boxes.
Next, the macaroon: Pronounced mack-ah-ROON) is a drop cookie that’s made by adding shredded coconut to whipped egg white and sugar. Unlike a macaron, these cookies are dense, very simple to make, and thus not as glamorous as the macaron (but if you like coconut, they’re marvelous!).
Egg whites are whipped until stiff peaks form and then sweetened condensed milk, salt, vanilla extract, and almond extract are gently folded in.
Once mixed, heaping spoonfuls are shaped into small pyramids or domes (and unlike macarons, no precision is needed). Some folks get fancy and add nuts or dried fruit to the mixture. And you’ll often find them drizzled or dipped in chocolate. Lastly, they’re baked until golden brown.
Macaroons are a common treat during Passover celebrations because they’re flourless and contain no leavening.
Although these are very different cookies in construction, taste, texture, and looks, they have one solid thing in common. Both are delicious bite-sized cookies, and n are beloved around the world.
In closing I want to thank Amber for her excellent information and I’ll share my own macaroon recipe—one with a fun twist—that’s a family favorite. See if you like it, too.
1 (14-ounce) package sweetened, shredded coconut (5 cups)
3/4 cup sweetened condensed milk
2 tablespoons butter melted
1/2 teaspoon vanilla extract
1/2 teaspoon coconut emulsion flavoring
3 large egg whites beaten until stiff peaks form
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple well drained
Directions:
Add Recipe to Cook'n
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The first thing she explained was that they are indeed very different cookies, and it goes way beyond their spelling. In fact, they couldn’t be more different when it comes to taste and technique.
To quote Amber: “A macaron is a sandwich-like cookie that’s filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.
“The preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients. Both of these naturally gluten-free cookies are made using whipped egg whites, sugar, vanilla, and sometimes a bit of salt—but that’s really where the similarities end.”
First, the macaron: Pronounced "mack-ah-ROHN," this cookie is a staple in French bakeries. It appears in a wide variety of colors and flavors. They are intricate cookies that require a lot of patience and multiple steps to make.
Egg whites are whisked carefully to make a stiff-peaked meringue. Next almond flour, powdered sugar, and whatever flavorings needed are slowly folded in, creating a light and fluffy batter that is piped into perfectly symmetrical flat round circles.
When baked, these cookies will come out with smooth tops and ruffled bottoms that when cooled will be sandwiched together with the desired filling.
If you’re a macaron fan, then you know they show up in dozens of flavor combinations. French bakeries are famous for displaying classic flavors (vanilla, coffee, chocolate, raspberry, lavender, pistachio, and caramel) temptingly arranged in beautiful boxes.
Next, the macaroon: Pronounced mack-ah-ROON) is a drop cookie that’s made by adding shredded coconut to whipped egg white and sugar. Unlike a macaron, these cookies are dense, very simple to make, and thus not as glamorous as the macaron (but if you like coconut, they’re marvelous!).
Egg whites are whipped until stiff peaks form and then sweetened condensed milk, salt, vanilla extract, and almond extract are gently folded in.
Once mixed, heaping spoonfuls are shaped into small pyramids or domes (and unlike macarons, no precision is needed). Some folks get fancy and add nuts or dried fruit to the mixture. And you’ll often find them drizzled or dipped in chocolate. Lastly, they’re baked until golden brown.
Macaroons are a common treat during Passover celebrations because they’re flourless and contain no leavening.
Although these are very different cookies in construction, taste, texture, and looks, they have one solid thing in common. Both are delicious bite-sized cookies, and n are beloved around the world.
In closing I want to thank Amber for her excellent information and I’ll share my own macaroon recipe—one with a fun twist—that’s a family favorite. See if you like it, too.
Alice's Aloha Macaroons
Ingredients:
1 (14-ounce) package sweetened, shredded coconut (5 cups)
3/4 cup sweetened condensed milk
2 tablespoons butter melted
1/2 teaspoon vanilla extract
1/2 teaspoon coconut emulsion flavoring
3 large egg whites beaten until stiff peaks form
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple well drained
Directions:
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper sheets.
2. In a medium mixing bowl, stir together coconut, sweetened condensed milk, melted butter, drained pineapple, vanilla, and coconut emulsion.
3. In a mixing bowl, beat the egg whites and salt until stiff peaks form. Once they are formed, thoroughly but gently fold them into the coconut mixture.
4. Using two spoons or an ice cream scoop, scoop mounds of the coconut mixture and place on parchment paper lined baking sheets. If you don't have parchment paper, lightly spray with non-stick cooking spray.
5. Bake for 20-23 minutes. Watch carefully as the bottoms can become too browned. Remove from the oven and let setup for about 2 minutes. Carefully remove and place on cooling rack.
NOTE: Melted chocolate chips make a good dip for these cookies.
2. In a medium mixing bowl, stir together coconut, sweetened condensed milk, melted butter, drained pineapple, vanilla, and coconut emulsion.
3. In a mixing bowl, beat the egg whites and salt until stiff peaks form. Once they are formed, thoroughly but gently fold them into the coconut mixture.
4. Using two spoons or an ice cream scoop, scoop mounds of the coconut mixture and place on parchment paper lined baking sheets. If you don't have parchment paper, lightly spray with non-stick cooking spray.
5. Bake for 20-23 minutes. Watch carefully as the bottoms can become too browned. Remove from the oven and let setup for about 2 minutes. Carefully remove and place on cooling rack.
NOTE: Melted chocolate chips make a good dip for these cookies.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.slideplayer.com
- www.farmersalmanac.com
- www.m.seredonline.sk
- www.kamimcbride.com
