Macaroon vs Macaron

Macaroons and macarons are both delicious cookies, but they are quite different in terms of ingredients, appearance, texture, and taste. How are macaroons and macarons alike? They are both cookies that originated in Italy, both use beaten egg whites, and are both gluten-free. Let's look closer at their differences.

Macaroons, sometimes called haystacks, are a simple drop cookie made primarily from shredded coconut, sweetened condensed milk, and egg whites. Once baked, they are chewy and dense with a rich buttery coconut flavor, a slightly crispy exterior, and chewy texture. They are rough and uneven, browned on the outside, and sometimes dipped in or drizzled with melted chocolate. Macaroons are typically associated with the United States and some other western countries.

Macarons, the delicate and refined sandwich cookies, are associated with France - specifically Paris. These intricate little cookies require a lot of patience and multiple steps to make. They are made with almond flour, powdered sugar, granulated sugar, cream of tartar, egg whites, and food coloring. When made correctly, they are light and airy with a crisp exterior and a chewy interior. Once baked, macarons have a smooth glossy shell with slightly ruffled edges at the bottom (called "feet") and once cooled are filled with a buttercream, ganache, or jam. These cookies are typically not overly sweet and come in a variety of flavors, ranging from something delicate like rose or lavender to something more rich such as hazelnut or salted caramel.

Whether you prefer the rustic charm of a sweet coconut macaroon or the delicate elegance of a French macaron, both desserts offer a unique and delightful experience. Just don't confuse macaroons or macarons with French President Emmanuel Macron!