Macarons vs Macaroons: Complete Guide To The Differences

Macarons vs Macaroons
10 min reading time

Have you ever heard of macarons and macaroons and wondered what the difference is between them (Macarons vs Macaroons)? Even though they share some similarities in name, their flavors and textures are quite different. Many people lump them together as one dessert, but in actuality, they couldn’t be any more different! While both delightfully delightful sweets may look similar at first glance, there is much that sets them apart.

Here, we will take a closer look at both of these tasty treats to discover why one is soft, delicate and chewy while the other is crunchy and sweet. We’ll explore their origin stories as well as tips for making perfect versions of each so you can decide which type to make when it’s time for dessert!

What Is a Macaron?

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A macaron is a classic French treat that has become popular all over the world. It is an airy cookie, made from ground almonds, egg whites and sugar, with a light filling of ganache or buttercream in between two halves.

It often has distinctive colors and flavors to each one depending on the combination of ingredients and seasonings used, so you can usually find them at bakeries and cafes everywhere. A typical French Macaron consists of two round meringue discs around 1-1.5 inches (about 2.5-3 cm) wide sandwiched together with a flavoured cream or ganache filling in the middle, such as chocolate, raspberry or pistachio filling – it’s entirely up to the chef!

Macarons have been enjoyed since 16th century France where they are first thought to have been invented by Catherine de’ Medici’s pastry chefs during her marriage to Henry II in 1533. They grew more popular over time as bakers began experimenting with different types of fillings and flavours. By the late 17th century they had grown so well known that Marie Antoinette served them at her wedding banquet in 1770! Over time macarons became even more renown when Pierre Desfontaines decided to sandwich two macaron shells together at his family bakery Ladurée Paris in 1902 – this style would later be referred to as “the Parisian Macaron”!

Modern day macarons come in many shapes & sizes due to their popularity across multiple countries; though French Macarons remain particularly special due not only for their flavor but also for their bold visual presentation & use of vibrant colors which are often customized according to festive occasions like Easter or Christmas etc… Nowadays you can also find countries such as Japan & South Korea producing unique twists on this traditional delicacy making some quite remarkable creations indeed!

What Are Macaroons?

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Macaroons are a delightful sweet treat that originated in Italy during the 16th century. These soft, chewy cookies made from ground almonds and egg whites are popular all over the world today.

Macaroons come in two distinct forms – coconut macaroon, which contain grated coconut and no flour, and French macaron. The latter form is a combination of almond meal or finely ground almond paste, icing sugar, egg whites, food colouring and often extract such as vanilla or almond flavouring to give them their signature taste.

The original Italian recipe called for just three basic ingredients: almonds (which usually provide both flavour and structure), egg whites (which provide some of the sweetness) and sugar (which provides additional sweetness). Since their creation in Italy centuries ago, these airy treats have evolved into multiple varieties with various flavourings added to the mix today.

This traditional confectionary comes with a delicate texture that few can resist – crunchy on top from baking with hot air circulating around it but soft inside like meringue. Macaroons are also well-known for their vibrant colours as each piece is carefully crafted for display purposes before serving. It’s thanks to this palette of different hues that allows chefs to create beautiful works of edible art!

Not only do macaroon’s offer impressive aesthetics; they also bring an explosion of flavoursome delights too! From chocolate cupcakes filled with salted caramel cream cheese frosting to light lemon meringue cupcakes topped off with raspberry jam – there really is something unique about these cookies that makes them so irresistible!

Macarons vs Macaroons: Key Differences

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At first glance, it can be easy to confuse macarons and macaroons. After all, the spelling of their names is practically identical (if you ignore the subtle difference between one “o” or two)! But while they may seem similar on the surface, there are actually some key differences between macarons and macaroons that every baking enthusiast should be aware of before they begin whipping up a batch of each.

To start off, let’s begin with some basics: Macarons are French meringue sandwiches consisting of two almond-based cookies with a buttercream filling sandwiched in between them. These delicate French pastries have become popular in recent years for their light texture and bold flavors; many people enjoy experimenting with unique flavor combinations like lavender rose or salted caramel.

Meanwhile, contrary to popular belief, macaroons are not just an extra-sweet version of a cookie! Rather than being made from almond meal like its counterpart, classic American-style coconut macaroons are made from shredded coconut combined together into small rounds which are then dipped into melted chocolate or dusted with cocoa powder. The result? A chewy interior surrounded by a crunchy exterior – perfect for satisfying sweet tooth cravings!

Finally there’s presentation: While both types of desserts look delicious regardless of their presentation, there’s no denying that visually speaking they couldn’t look more different! Macarons boast an intricate exterior pattern created by piping batter onto special trays (although it looks complicated it’s really not too difficult once you get familiar with the technique) whereas traditional coconut macaroons appear as small cylindrical shaped balls coated in either chocolate or cocoa powder.

As you can see there is indeed a great deal that sets these two seemingly similar desserts apart – so if you’re ever debating whether to make one type over another don’t forget about all these important points!

How To Make Macarons?

Making macarons is a delicate and tricky process. With the right ingredients, equipment, and know-how though, creating delicious macarons doesn’t have to be daunting!

First of all, you’ll need to gather your ingredients. You will need superfine or caster sugar, almond flour (it must be finely ground!), egg whites that have been aged for at least 24 hours in an airtight container in the refrigerator (aging helps prevent them from becoming too foamy when combined with other ingredients), salt, a sifter to pulverize any lumps in the almond flour and sugar mix before combining it with the egg whites, and food coloring/flavoring if desired.

Once you have all of your supplies together it’s time to start making your macarons! Begin by preheating your oven to 300-325°F depending on how hot you prefer them. Next up is preparing the meringue batter which requires sifting together both almond flour and powdered sugar into a bowl multiple times until there are no lumps left; this should make about 2 cups total dry mixture. In another bowl whisk together aged egg whites with a pinch of salt until stiff peaks form—this mixture should take no more than 8 minutes even using electric beaters! Now slowly add 1/3 of your dry mixture into the beaten egg whites while continually mixing until everything is combined evenly into one cohesive meringue batter. After this step fold in ⅔ of remaining dry mix cautiously as well being sure not to overmix otherwise it may cause cracks later on during baking process; this should give it an elasticity consistency which can reach heights up three times its original volume once lifted out from bowl

At this point if desired feel free transfer elegant batter onto prepared baking trays after adding some color through food dye or flavoring extract like vanilla essence etc… Afterwards simply slide tray into preheated oven between 10-15 minutes depending on size chosen with larger mounds being less bake time required compared smaller ones conversely—once done however allow Macaron’s cool before peeling away parchment paper underneath otherwise risk breaking fragile pastry as result so patience key here…And voila–you’ve made yourself some homemade delicious French Macarons! Enjoy ?

How To Make Macaroons?

Making macaroons is an art that takes time to perfect, but the rewards are definitely worth it! Macaroons are one of the most popular desserts across the world and they come in a variety of flavors, like coconut, rosewater, chocolate-hazelnut and more. Here’s how you can make your own delicious homemade macaroons:

  1. Preheat your oven to 325°F (163°C), then line two baking sheets with parchment paper.
  2. Beat two egg whites until stiff peaks form; this will be used as part of your meringue base for the macaroon shells.
  3. Sift together 2 1/4 cups powdered sugar and 1 3/4 cups almond flour or finely ground almonds in a bowl until no clumps remain; add salt and mix well before adding it to the beaten egg whites from Step 2 while continuing to beat on low speed until fully incorporated. This mixture is referred to as “macaroon paste” and makes up most of your batter—it should mound up when dropped into a spoonful or scooped onto a surface.

4 Add food coloring if desired at this stage – liquid gel is best – then stir with a spatula by hand for about 30 seconds just enough so that the dye disperses evenly throughout all parts of the batter without overworking it too much which could lead to powdery texture instead beautiful glossy ones later on from over aeration during baking process resulting in air pockets inside them once done cooking.
5 Scoop out teaspoon-sized balls onto a prepared baking sheet lined with parchment paper making sure not to overcrowd each individual sheet so there’ll be enough space between them so uniform shape won’t be compromised.

6 Bake both trays separately for 14 minutes each then let them cool down naturally on a wire rack before transferring them onto cooling grids eventually…this will ensure that they don’t get too moistened still retaining their crunchy exterior yet chewy delicate interior characterizing signature French Macaron taste & feel…Enjoy!!!

Bottom Line

To recap our review of the differences between macarons and macaroons (Macarons vs Macaroons); Macarons are light and fluffy pastry sandwiches, typically made with almond flour and a filling such as jam or ganache. They originate from France and are traditionally eaten in pairs or threes. Macaroons, on the other hand, are denser, egg-white based coconut treats that are popular in many countries. They’re usually flavored with vanilla but can also be found in chocolate or other flavors.

Although their names may make it difficult to distinguish between them at first, once you start tasting both of these delicious desserts you won’t forget which is which! Finally, no matter if you decide to try a macaron or a macaroon, both of these desserts offer an amazing treat for any occasion and will sure to be a hit amongst your friends and family. Bon appétit!

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