Macaron vs Macaroon: A Comprehensive Comparison

TL;DR

• Macarons and macaroons are distinct treats with different ingredients, textures, and cultural significance
• Macarons are delicate sandwich cookies made from almond flour, egg whites, and sugar, with a long history dating back to Italy
• Macaroons are coconut-based cookies that hold special importance in Jewish cuisine, especially during Passover
• Both treats have evolved into cultural phenomena, inspiring everything from film aesthetics to wedding cake alternatives
• The macaron and macaroon markets have expanded, with specialized franchises and artisanal variations catering to diverse tastes

Introduction

Ever bit into what you thought was a delicate French macaron, only to find yourself crunching through a dense coconut cloud? You’re not alone. The macaron-macaroon mixup has left many dessert lovers scratching their heads in sweet confusion.

These two treats might share similar names but are as different as croissants and crumpets. Let’s unravel the mystery of these petite powerhouses of flavor and texture, shall we?

Pronunciation Guide

First things first: let’s get our tongues around these tricky terms.

Macaron: Say it with me, “mack-ah-ROHN.” That’s right, no “ooh” at the end. It’s crisp and clean, just like the cookie itself.

Macaroon: This one’s a bit more forgiving. “mack-ah-ROON” is the way to go, but you’ll hear “mack-ah-RUNE” in some circles.

Pro tip: In France, you might hear “macaron” ( / ma-ka-ʁɔ̃ / ) with that signature Parisian flair (hear below). But don’t sweat it – your local bakery will know what you mean either way.

All About Macarons

What Are Macarons

Macarons are the supermodels of the cookie world. These French delicacies are sandwich cookies made from almond flour, egg whites, and sugar. They’re known for their smooth, domed tops, ruffled edges (called “feet”), and a creamy filling that binds two cookies together.

Born in the kitchens of French royalty, macarons have strutted their stuff from Versailles to your local patisserie. They’re not just cookies; they’re edible art. However, it’s worth noting that macarons have a long history dating back to the Middle Ages, with origins traced to Italy and possibly earlier influences from Arab cuisine, before becoming popular in France. In fact, the ancestor of the modern macaron, a type of almond cookie, originated in Italy in the late 1400s.

Macaron Ingredients and Flavors

The base of a macaron is deceptively simple:

• Almond flour (finely ground almonds)
• Egg whites
• Powdered sugar
• Granulated sugar

But oh, the places you’ll go with flavors! From classic vanilla and chocolate to lavender, matcha, or even foie gras (yes, really), the macaron is a canvas for culinary creativity.

The filling is where things get wild. Ganache, buttercream, jam – if you can spread it, you can sandwich it between two macaron shells.

Making Macarons

Making macarons is like conducting a tiny orchestra. Every step must be precise:

1. Sift the almond flour and powdered sugar – twice if you’re feeling fancy.
2. Whip egg whites to stiff peaks, gradually adding granulated sugar.
3. Fold in the dry ingredients using the macaronage technique. It’s part art, part science, and all crucial.
4. Pipe perfect circles onto baking sheets.
5. Let them rest to form a skin (patience is a virtue).
6. Bake until they’ve grown those signature feet.
7. Cool, fill, and resist the urge to devour immediately.

It’s a process that separates the casual baker from the patisserie pro. Many have tried; few have mastered the elusive perfect macaron.

Macaron Look and Feel

It’s a perfectly round cookie, smooth as a baby’s bottom, with a slight sheen. The top is a delicate dome, while the bottom sports those coveted “feet” – the ruffled edges that prove you’ve nailed it.

Bite into a macaron, and you’ll experience a moment of gentle resistance before the shell shatters, giving way to a chewy interior. The filling adds a creamy contrast, creating a textural symphony in your mouth.

Colors range from subtle pastels to vibrant hues that would make a peacock jealous. They’re often displayed like jewels in a case, tempting passersby with their rainbow allure.

All About Macaroons

What Are Macaroons

If macarons are the aristocrats of the cookie world, macaroons are their laid-back surfer cousins. These coconut clusters trace their roots to Italy, but they’ve found a special place in Jewish cuisine, particularly during Passover.

Macaroons are essentially heaps of shredded coconut held together by egg whites and sugar, often with a kiss of vanilla. They’re the “I woke up like this” of cookies – effortlessly charming in their rustic appearance.

Macaroon Ingredients and Flavors

The classic macaroon recipe is beautifully simple:

• Shredded coconut (the star of the show)
• Egg whites
• Sugar
• A pinch of salt
• Vanilla extract (optional but delightful)

While coconut is the traditional flavor, modern macaroons aren’t afraid to experiment. You might find them studded with chocolate chips, dipped in caramel, or even infused with tropical fruits like mango or pineapple.

Some recipes swap condensed milk for egg whites, creating an even denser, sweeter treat. It’s a choose-your-own-adventure kind of cookie.

Making Macaroons

Compared to their fussy French cousins, macaroons are a breeze to whip up:

1. Mix shredded coconut with sugar and salt.
2. Fold in whipped egg whites and vanilla.
3. Scoop onto a baking sheet – no need for precision here.
4. Bake until golden brown and crispy on the outside.

That’s it! No resting, no piping, no crossing your fingers and hoping for feet. It’s baking at its most forgiving.

Macaroon Look and Feel

Macaroons are the free spirits of the cookie jar. Each one is unique, with peaks and valleys of toasted coconut creating a delicious topography.

They’re usually pale golden, with deeper toasting on the highest points. Some bakers dip the bottoms in chocolate for an extra indulgent touch.

Bite into a macaroon, and you’ll get an initial crunch followed by a chewy, moist interior. The texture is dense and satisfying, with the coconut providing a pleasant fibrous quality that sets it apart from other cookies.

Serving and Enjoying

Macarons are the divas of the dessert world – they demand to be served with flair. Present them on a tiered stand for afternoon tea, or box them up in a pastel-hued container for a gift that screams “ooh la la.”

Pair macarons with:

• A cup of espresso for a true Parisian experience
• Champagne for a celebration
• Herbal tea to complement delicate flavors

Macaroons, on the other hand, are happy to chill on a simple plate. They’re perfect with:

• A glass of milk (dairy or plant-based)
• Strong coffee to balance the sweetness
• A scoop of vanilla ice cream for an indulgent dessert

Both treats are best enjoyed fresh, but macarons can be stored in the fridge for a few days. Macaroons will keep at room temperature in an airtight container, getting slightly chewier over time – which some folks prefer!

Cultural Sweet Spots

Macarons have become more than just cookies; they’re a cultural phenomenon. Tourists and locals queue up at famous patisseries to sample the latest flavors in Paris. They’ve starred in countless Instagram posts and even had a cameo in Sofia Coppola’s “Marie Antoinette.” In fact, the color palette of the film was inspired by the pastel hues of Ladurée macarons.

Macaroons, while less glamorous, hold a special place in Jewish tradition. They’re a Passover staple, thanks to their flourless recipe. But their appeal crosses cultural lines – you’ll find them in Italian bakeries, Caribbean kitchens, and anywhere coconut lovers gather.

Sweet Business

The macaron market has exploded in recent years. High-end bakeries compete to create innovative flavors, while macaron towers have replaced traditional wedding cakes at many nuptials.

Franchises dedicated to macarons have popped up, offering everything from classic flavors to seasonal specials. Some even host macaron-making classes for aspiring pastry chefs, although they often provide other pastries and beverages.

Macaroons have found their niche, too. Artisanal bakeries elevate the humble coconut cluster with gourmet ingredients and unexpected flavor combinations. They’re a popular choice for gluten-free and Passover-friendly options in bakeries and supermarkets alike.

Both treats have carved out their own sweet spots in the confectionery world, proving that our collective sweet tooth can accommodate both haute cuisine and homestyle comfort.

Conclusion

So there you have it – the tale of two treats that are more different than their names might suggest. Macarons bring a touch of Parisian elegance to any occasion, while macaroons offer a comforting bite of coconutty goodness. Why choose? Life’s too short not to enjoy both of these delightful morsels. Next time you’re faced with a cookie conundrum, you’ll know exactly what you’re biting into – and how to pronounce it.