Easy Macaroon Recipe (2024)

FAQs

What is the difference between a macaron and a macaroon? ›

A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut. The preparation for these two cookies is also very different. Macarons require multiple steps and painstaking precision, while a batch of coconut macaroons is very easy to prepare.

Almond flour is the main base of a macaron - it is the reason that macarons are gluten free. I have not tried making macarons without almond flour before so I cannot speak to a good substitute. All-purpose flour is not a substitute for almond meal.

One of the main differences between French and Italian macarons is the method of preparation. French macarons are made by mixing the almond flour and powdered sugar with whipped egg whites, while Italian macarons are made by heating the sugar and egg whites together before adding in the almond flour.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

Macaron Ingredients Are Expensive

Unlike most bakery treats, macarons are not made with all-purpose wheat flour, which even a home cook can pick up at the supermarket for less than 50 cents a pound. Instead, they're made with almond flour, which costs more than nine times as much—and that's at Costco.

There are basically three methods you can use to make macarons: French, Italian, and Swiss. My favorite method for making egg white macarons is the Swiss, and for vegan macarons is the French method.

Macarons are expensive because of the process and time to make them. The traditional macaron recipe is really hard to master. We can explain the macarons price by its complicated process to bake, timeline, and technique.

Italian macarons are very similar to the French variety. The key difference is in the initial stages of preparing the meringue where a different method is used. Italian macarons start out by whisking egg whites with a melted sugar syrup in order to cook them as the meringue is formed.

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

Undermixed and thick batter can produce lumpy or hollow macarons. Overmixed and thin batter can produce cracked macarons or macarons without feet. Balanced macaron batter after achieving that perfect macaronage is best understood through visuals.

What do the French call macaroons? ›

Macaroon is an English derivation of the french word "Macaron". The most popular story of this treat is an American twist of french macaron. Thanks to Indian imports in the 1800s, coconut became a hot item for bakers. It was quickly used to reinvent the original macaron recipe.

Italian macaroons - also known as Amaretti, share the same base ingredients of ground blanched almonds, egg whites & sugar - but the biggest difference is the texture.

Macarons are the French adaptation of the Italian macaroon, and according to Food Network, they were first created in France after the King's Italian wife brought over a chef from Italy. Therefore they can be traced back to the same origin: that Italian maccarone “cake or biscuit.”

There's bound to be confusion about macaroons vs. macarons when there are two cookies with such similar names, but the truth is macarons (pronounced "mack-ah-ROHN") and macaroons (pronounced "mack-ah-ROON") couldn't be more distinctive looking and tasting.