Is it macaron or macaroon?

Tomayto, tomahto, potayto, potahto, macaron, macaroon ... or is it? Those of us living in North America seem to be more familiar with the term "macaroon" (pronounced mack-ah-roohn) than "macaron" (pronounced mack-ah-rohn). Folks often confuse the two and even use them interchangeably at times. They do, however, indicate two desserts that are pretty different.

It is easy to understand why they are easily confused. At first glance, the names look so alike, and since both desserts belong to the European culinary tradition, the confusion is not surprising. However, despite their shared origin and some shared ingredients, macarons and macaroons are distinct in texture and flavour. Here is some background on both of them.

The authentic macaron, often called the "French macaron," is an almond-based meringue sandwich cookie that captivated the hearts of dessert lovers worldwide. It is known for its light and airy texture and decadent flavours. This delicate confection is made by creating a meringue and adding almond meal and powdered sugar to create a smooth and glossy batter. This batter is skillfully piped into small, round discs onto a baking sheet and baked at carefully adjusted temperatures and oven placements. The hallmark of a macaron shell is a smooth top and pretty ruffles around the edges of the cookie, called "feet." While the exterior has a slightly crunchy texture, the interior is soft and chewy.

The magic happens when flavourful fillings join together two meringue shells. Fillings can be anything from simple jams, spreads and curds to ganaches and buttercreams. The relatively neutral flavour of the macaron shell lends itself beautifully to many flavour combinations. Classics include vanilla, chocolate and strawberry cream. Still, contemporary pastry shells do not hold back and often fill macarons with bold, crowd-pleasing flavours like red velvet, cheesecake and matcha, to name a few.

Their ability to adapt to many different flavour profiles is undoubtedly one of the main reasons for their immense popularity. When shells and fillings are combined and allowed to "mature" overnight in the cooler, macarons take on a new level of satisfying texture.

Macarons are a treat for the taste buds and an eye-captivating delight. The cookies come in endless colours, making them an instant attraction and a satisfying indulgence for special occasions or gifts. They make a delightful addition to afternoon tea, an elevated dessert for a dinner party or wedding reception. Their small size allows one to indulge in an assortment of flavours in one sitting. Macarons have become a symbol of elevated culinary experience and are often deemed to be quite expensive.

On the other hand, macaroons are a completely different type of treat. Unlike macarons, macaroons are simple drop cookies made from shredded coconut, egg whites, and sugar. They have a dense and chewy texture, appearing as haystack-shaped piles of coconut delight. The outer layer of these clusters has a slightly crispy and golden touch, while the interior remains soft, chewy, and moist. Chefs create these delightful goodies by whipping egg whites and sugar to form a meringue base and folding it into shredded coconut and flavourings. Sometimes, sweetened condensed milk is used instead of sugar. I utilized Dulce de Leche instead of sugar in the top picture for added caramel notes.

Once the macaroon mass is assembled, the baker can portion it with a spoon, dropping little clusters onto a baking sheet and baking to a golden perfection. After baking, these sweets are enjoyed just as is or dipped into chocolate (a personal favourite)! Macaroons offer a perfect balance of sweetness and texture for coconut lovers seeking an indulgence with tropical vibes.

Coconut macaroons may not possess the show-stopping, elevated grace of French macarons, but when paired with a steaming cup of coffee or tea, they can be a comforting treat to satisfy a causal snack craving. The clusters can also be effortlessly transformed into delightful gifts by packaging them into jars or boxes, becoming a lovely gift to share with someone special. They also make a great addition to the Christmas cookie tin collection or a Holiday cookie swap party. With just a few simple ingredients that are easily found in most pantries, they take mere minutes to whip together.

So, why do people call macarons macaroons? One primary reason is the similarity in pronunciation. Both words sound very similar when spoken, which leads to potential confusion, especially for those unfamiliar with the specifics of these two desserts. Additionally, local dialects may contribute to the misnaming, as different regions may use the terms interchangeably. The word "macaroon" is more commonly known and easier to pronounce for many people in English-speaking countries. It is a simple and familiar word making it easier for individuals to communicate when referring to these French delicacies.

Furthermore, misnaming has become more common due to overlapping ingredients and the growing popularity of macarons in recent years. They do share a similar visual resemblance. Both desserts are typically round and can be offered in varied colours and presentation styles.

As a baker and life-long dessert enthusiast, I adore the qualities in every sweet treat. Both macarons and macaroons can satisfy a sweet tooth but also happen to be naturally gluten-free, an added plus for many folks seeing gluten-friendly options nowadays. These little confections are truly worthy cookies, guaranteed to leave dessert lovers craving more!

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