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What Is A Macaroon

What Is A Macaroon

What Is A Macaroon

Coconut-based macaroons are not the only version of macaroons we have in the US. The coconut version of macaroon is more a Southeastern US thing. I was making the “French” variety (meringue and ground almond type, with a variety of fillings) back in the 80’s, which we called macaroons. I worked at a NYC bakery in the early 90’s where we made them and called them macaroons. My mother made them in the 40’s, for God’s sake. The only difference I see is that the word macaron is French for the English word macaroon and vice versa. The French meringue version is suddenly very popular, like they never existed in the US before, which is just silly. They’ve been in the US for years. I respectfully have to disagree that there’s any difference between macaron and macaroon, same ingredients, same technique, aside from the obvious spelling of the word.Both varieties, the almond and the coconut, are different but equally good.I don’t understand the current glorification of a cookie, however good it is, renamed as macaron and assumed to be better, because it’s suddenly a “new, hot” European import. Please.Anyway, “macarons” are this year’s cupcake.
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What Is A Macaroon

The related macaroon is often confused with the macaron. In English, most bakers have adopted the French spelling of macaron for the meringue-based item, to distinguish the two. This has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others treat the two as synonymous. The two food items are different, and the terms in English distinguish them. Etymologically, the word macaroon is simply an Anglicisation of the French word macaron (compare balloon, from French ballon). Multiple pronunciations are technically correct depending on personal preference and context. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky indicates that “macaron” (also, “macaron parisien”, or “le macaron Gerbet”) is the correct spelling for the confection.
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What Is A Macaroon

Coconut-based macaroons are not the only version of macaroons we have in the US. The coconut version of macaroon is more a Southeastern US thing. I was making the “French” variety (meringue and ground almond type, with a variety of fillings) back in the 80’s, which we called macaroons. I worked at a NYC bakery in the early 90’s where we made them and called them macaroons. My mother made them in the 40’s, for God’s sake. The only difference I see is that the word macaron is French for the English word macaroon and vice versa. The French meringue version is suddenly very popular, like they never existed in the US before, which is just silly. They’ve been in the US for years. I respectfully have to disagree that there’s any difference between macaron and macaroon, same ingredients, same technique, aside from the obvious spelling of the word.
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What Is A Macaroon

So the question is, when did macaroons arrive on the scene? Depending on the baking history you read, some will say that coconut was added to the macaron recipe in Europe, becoming particularly popular with European Jews as a Passover food since the recipe doesn’t call for flour, and diverging into a different kind of cookie altogether. Another theory points to Scotland as the origin of the coconut macaroon. And yet another baking tradition describes the coconut macaroon as a thoroughly American cookie, created in the late 1800s when the exotic coconut arrived in America from India. It became trendy to include coconut in desserts, from coconut cream pie to custard, and it’s thought that around this time, coconut went into macarons, replacing the traditional almond paste.
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What Is A Macaroon

PS For those of you wondering, what IS a macaron? And isn’t it called a macaroon? Well, actually no. Macarons are the domed beauties pictured here, elegant meringue sandwiches made of almond flower, sugar and egg whites perfected at Ladurée in Paris. Lots of people call them macaroons in English speaking countries, but in fact, a macaroon is a whole other species, a golden, chewy, coconut cookie that’s also delish if not quite as seductively pretty. Read all about the history and differences here.
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What Is A Macaroon

Prep30 m Cook10 m Ready In2 h 10 m Line a baking sheet with a silicone baking mat. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. Preheat oven to 285 degrees F (140 degrees C). Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling. You might also like Chef John's French Omelette Get ready for an incredible omelette experience! Orange Pecan French Toast Nutty, citrusy and show-stopping breakfast! Macaron (French Macaroon) Watch how to make a perfectly round, crisp macaroon in this video. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
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What Is A Macaroon

You might also like Chef John's French Omelette Get ready for an incredible omelette experience! Orange Pecan French Toast Nutty, citrusy and show-stopping breakfast! Macaron (French Macaroon) Watch how to make a perfectly round, crisp macaroon in this video. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.
what is a macaroon 7

What Is A Macaroon

If you’ve found yourself scratching your head at the bakery counter not knowing which to buy, or which is which, you’re not alone. In honor of National Macaroon Day, which is today, May 30, FN Dish is demystifying the history of these sweet, enticing confections. Read on to learn more about these cookies and get some great recipes to celebrate this food holiday with.
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Recipe by: Elle “This is the quintessential macaron (NOT macaroon) recipe. I am a baker’s apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!”
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“This is the quintessential macaron (NOT macaroon) recipe. I am a baker’s apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!”
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Macaroon is the American word for a dense, chewy, flourless cookie, usually made with coconut. It can also include nuts or nut paste. Also made with egg whites, macaroons are often served for dessert at Passover celebrations because they usually don’t contain flour or leavening agents.
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Besides their similar spellings and use of egg whites and sugar, the two sweets do have a shared, somewhat disputed history. The word “macaroon” is derived from the Italian word ammaccare, meaning “to crush,” referring to the almond paste, according to the James Candy Company and The Nibble. Then the French royal court got ahold of the recipe and much later, Pierre Ladurée was the first pastry chef to sandwich the two crispy, light macaron meringues with a creamy filling in the middle.
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Completely flour-free, this is a more traditional macaroon recipe. Then again, it isn’t because the recipe uses pecans instead of coconut. It’s appropriate for Passover. Get our Mississippi Praline Macaroons recipe.
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An old midwest favorite cookie of my family is called an Oatmeal Macaron! Its a hearty cookie that has raisins, dates, and nuts in it too. I’m not sure how this one fits in the macaron vs. macaroon debate, but they are delicious!

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