If you’ve ever been confused between macaron vs macaroon, you’re not alone. The names are similar, but these two sweet treats couldn’t be more different. While both are delicious and loved around the world, macarons and macaroons vary in their ingredients, textures, flavors, and preparation methods.
In this blog post, we’ll dive deep into the topic of macaron vs macaroon to explain the differences clearly. We’ll explore the history behind both desserts, explain their distinct characteristics, and provide recipes so you can try making them at home. Whether you’re craving a light and delicate macaron or a chewy and rich macaroon, this guide will help you understand exactly what sets them apart.
Macaron vs Macaroon: A Quick Overview
Before we break down the key elements of macaron vs macaroon, let’s start with a quick comparison to make the differences clear:
What is a Macaron?
A macaron is a delicate French sandwich cookie made from almond flour, egg whites, and sugar. Known for their smooth, glossy shells and “feet” at the base, macarons are filled with buttercream, ganache, or fruit preserves. They come in an endless variety of colors and flavors.
What is a Macaroon?
A macaroon is a dense, chewy cookie made primarily from shredded coconut, egg whites, and sugar. Often dipped in chocolate, macaroons have a rough texture and are simple to make, with the coconut providing a rich, sweet flavor.
The History of Macaron vs Macaroon
The story of macaron vs macaroon starts centuries ago with a shared origin in Italy, but these cookies took vastly different paths over time.
The History of Macarons
The macaron originated in Italy during the 8th century and was introduced to France by Queen Catherine de Medici’s chefs in the 16th century. However, the macaron as we know it today, with two almond meringue cookies and a creamy filling, was developed in the 20th century by Pierre Desfontaines at Ladurée in Paris.
The History of Macaroons
The macaroon also comes from Italy, where it was initially made with almond paste. Jewish communities across Europe adopted the cookie because it could be made without leavening agents, making it suitable for Passover. Over time, especially in the 19th century, coconut became the main ingredient, leading to the popular coconut macaroon we know today.
Key Differences Between Macaron vs Macaroon
To settle the debate of macaron vs macaroon, let’s dive into the specific differences between the two.
1. Ingredients
- Macaron: Almond flour, egg whites, powdered sugar, and granulated sugar, often flavored with extracts or fillings like buttercream or jam.
- Macaroon: Shredded coconut, egg whites, sugar, and sometimes condensed milk or almond paste.
2. Texture
- Macaron: Light and airy with a crisp exterior and soft, chewy interior. Macarons have a smooth, glossy shell.
- Macaroon: Dense and chewy, with a rough exterior due to the shredded coconut.
3. Flavor
- Macaron: Delicate and subtle. Macarons come in many flavors, such as vanilla, chocolate, pistachio, and raspberry.
- Macaroon: Sweet and coconut-forward. The coconut flavor is the star, often complemented by chocolate.
4. Appearance
- Macaron: Vibrantly colored, small sandwich cookies with smooth tops and ruffled edges.
- Macaroon: Rough, mounded cookies that are golden brown, often uncolored or dipped in chocolate.
5. Difficulty Level
- Macaron: Difficult to master due to the precision required when making meringue and getting the texture just right.
- Macaroon: Easier and more forgiving, with fewer steps and less precision needed.
Macaron Recipe: Mastering the Art of Macarons
Making macarons may seem daunting, but with the right technique, you can master this delicate dessert. Here’s a step-by-step recipe to guide you through creating the perfect macaron.
Ingredients:
- 1 cup almond flour
- 1¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Food coloring (optional)
- Filling: buttercream, ganache, or fruit preserves
Instructions:
- Preheat the oven: Set your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
- Sift the dry ingredients: Sift together the almond flour and powdered sugar into a bowl. Discard any large almond pieces left in the sieve.
- Whip the egg whites: In a separate bowl, beat the egg whites until they become frothy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Fold in dry ingredients: Slowly fold the almond flour mixture into the meringue. The batter should be thick, smooth, and able to form ribbons.
- Pipe the macarons: Use a piping bag with a round tip to pipe small circles of the batter onto the baking sheets.
- Rest the macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until the tops form a skin.
- Bake: Bake for 15-18 minutes. The macarons should develop “feet” and be firm to the touch.
- Cool and fill: Let the macarons cool completely before sandwiching them with your choice of filling.
Macaroon Recipe: Simple Coconut Macaroons
For a quicker and simpler cookie, try making coconut macaroons. This recipe is perfect for beginners and results in chewy, coconut-rich treats.
Ingredients:
- 3 cups shredded unsweetened coconut
- 1 can (14 oz) sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: melted dark chocolate for dipping
Instructions:
- Preheat the oven: Preheat to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix the coconut and condensed milk: In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Whip the egg whites: In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold into the coconut mixture.
- Shape the macaroons: Use a spoon to drop mounds of the mixture onto the baking sheet.
- Bake: Bake for 20-25 minutes, or until golden brown.
- Dip in chocolate (optional): Once cooled, dip the bottoms in melted dark chocolate for added flavor.
Macaron vs Macaroon: Key Tips for Perfect Results
Here are some key tips for getting the best results when baking macaron vs macaroon:
- Use room temperature eggs: Room temperature egg whites whip up better, which is essential for both macarons and macaroons.
- Avoid overmixing: Whether making macarons or macaroons, be gentle when folding the ingredients to maintain the right consistency.
- Practice patience: For macarons, letting the batter rest before baking is crucial to developing the signature “feet.”
- Check oven temperature: An accurate oven temperature is key to avoiding overbaking or underbaking.
Conclusion: Macaron vs Macaroon – Which One Will You Choose?
Now that we’ve explored macaron vs macaroon, it’s clear that while these two desserts may share similar names, they couldn’t be more different. Macarons are the epitome of French elegance, known for their vibrant colors and delicate texture, while macaroons are rustic, easy to make, and packed with coconut goodness.
No matter which dessert you prefer, both are delicious in their own right. By following the recipes and tips provided in this guide, you’ll be able to create perfect versions of both macaron vs macaroon at home. So, gather your ingredients, preheat your oven, and get ready to bake!