Macarons and Macaroons sound similar and are often confused but are so different in taste and texture. Let’s explore the differences between them.
Macarons (Mack-ah-rohn) Just to confuse you, macarons are sometimes called French macaroons although commonly referred to as macaroons which are completely different cookies as you will read below. Macarons are delicate French meringue-based and almond flour based cookies were first brought to France from Italy around 1500 by the chef of Catherine de Medici when she married the French King. Although origins are a little fuzzy as versions of the cookie have been enjoyed in Europe throughout the middle ages.
There is no doubt that the French turned the macaron into a beloved French pastry known for its delicate and colourful appearance. Made from almond flour, egg whites and sugar, macarons are known for their airy-like texture and rich, creamy fillings. At the beginning, a macaron was a dry cookie without a filling. Once they arrived in France, these bite-sized delights became the “sandwich cookie” sandwiched together these days with chocolate ganache, buttercream, caramels, curds or fruit preserves, resulting in a burst of flavours with every bite.
Making macarons requires a lot of practice and patience. A key step in making macarons is called "macaronage", where almonds and sugar are carefully folded into the meringue and can take up to 2 hours to make.
Macarons are not to be confused with Macaroons. In the UK macarons are commonly referred to as macaroons - Grrrr. If you call a baker’s macarons, macaroons they may be offended and will correct you as macarons and macaroons are very different in taste and texture.
Macaroons (Mack-ah-roon) A macaroon is very different from a macaron. In contrast, macaroons are dense and chewy imperfectly shaped, coconut-based cookies. Originating from Italy, possibly Venice, these sweet treats made their way to various parts of the world, gaining popularity in Jewish and European communities. Macaroons are a drop cookie typically made with shredded coconut, whipped egg whites, sugar and hint of vanilla or almond extract. They are often baked until golden brown resulting in a delightful combination of crispy edges with a chewy and rich inside.
In contrast to macarons, macaroons are quite simple to make with less processes. Within 25 minutes, you can have tasty, golden macaroons. They are delicious plain or dipped in dark chocolate. Other flavourings are lemon, vanilla extract and sometimes almond flour.
Distinguishing Features Between Macarons and Macaroons
As described above, macarons and macaroons differ significantly in terms of their processes, ingredients and textures.
Macaron shells are delicate, eggshell-like crust with a delicate meringue inner texture. French macarons are not crumbly and easy to eat. With the French method which is tricky to master, egg whites are whipped to stiff peaks, then the almond flour and icing sugar are gentled folded in to reduce air bubbles. The batter is then piped into round circles with any air bubbles removed. Uniformity is key and the texture after baking should be light and airy, with a delicate crunch on the outer shell.
Macaroons are lumpy and have a dense texture with a chewy centre. They are often crumbly and a bit messy to eat due to the coconut-based ingredient. Egg whites are whisked to create a stiff peaks. Shredded coconut, sugar, and any other flavourings are added before shaping into small balls or pyramids and baking. Macaroons are easier to make than macarons because their technique is simple and their imperfect, textured look is part of their allure.
Regional Origins Macarons are quintessentially a French delicacy with their creation attributed to the French pastry chefs of the 19th Century. Macaroons, although often associated with Jewish traditions, have a broader global presence, with variations found in Italy, Spain and even America.
Macarons vs Macaroons what is the difference? That is it explained. Now you know. But, whenever you are craving a delicate macaron or a chewy macaroon, remember these cookies are very different in size, taste and texture. Although both are very moreish. Yum!
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