Macaroon vs. Macaron: Unveiling the Distinction Between These Tasty Treats

While macarons and macaroons may seem alike, their appearances are quite distinct. How did we end up with two cookies that share such a similar name?

Discover the intriguing history of macaroon vs. macaron and learn how to tell these delicious treats apart.

The History Behind Macarons (and Macaroons)

Until the mid-19th century, macarons and macaroons were considered the same – "small domed biscuit-like sweets made from sweet almonds, finely chopped, mixed with sugar and beaten egg whites, then lightly baked," as food historian Laura Mason described them in the Oxford Companion to Food.

"Macaroon" was simply the English version of the French word macaron, both of which originated from the Sicilian word "maccarruni" (macaroni).

To pronounce the French word macaron correctly, think of saying "macaroni" but drop the I.

An Italian Biscuit

"Macarons are thought to have originated in Venetian monasteries during the eighth century, after the Arabs introduced almonds to Italy," wrote Dr. Anne McBride, vice president of programs at the James Beard Foundation, in the Oxford Companion to Sugar and Sweets.

The cookies from that era likely resembled today's Italian amaretti. Across Europe, there were various recipes for macarons (as known in France) and macaroons (as known in England).

A Jewish American Classic

In the mid-19th century, coconut macaroon recipes began to appear in Jewish American cookbooks, following the introduction of shredded coconut to the United States.

"In the late 1800s, a craze swept America for a new exotic ingredient from India: coconut. Everyone was creating fashionable new desserts," wrote Dr. Dan Jurafsky, linguistics professor and author of *The Language of Food*, in Slate.

Originally, coconut macaroon recipes simply swapped the chopped almonds in macaroons with shredded coconut. Eventually, sweetened condensed milk was added to the mix.

A French Innovation

In the early 20th century, almond macarons were still a favorite in France. McBride notes, "Pierre Desfontaines, the second cousin of Louis Ernest Ladurée, came up with the idea to pipe ganache onto an almond-based shell and place another shell on top."

The vibrant macaron parisien (Parisian macaron) quickly became a sensation at the Ladurée pastry shop in Paris.

What is a Macaroon?

A macaroon ("mac-uh-roon") is a cookie made with shredded coconut. These treats have a chewy texture, a rough surface, and a strong coconut flavor.

These are often enjoyed during Passover as they contain no wheat flour and are unleavened.

What Is a Macaron?

A macaron ("mac-ah-ron") is a French meringue-based sandwich cookie. It consists of a filling, such as ganache, jam, or curd, placed between two light and airy cookies made from almond flour (finely ground almonds), powdered sugar, and egg whites.

The delicate cookies rise in the oven to form a unique "foot" beneath their domed surface. They are frequently tinted with food coloring to distinguish between various flavor options, including chocolate, raspberry, pistachio, and salted caramel.

Avoiding Confusion

Now that you're clear on the difference between macaroons and macarons, not everyone else may be. Here's how to ensure there's no confusion.

If you're craving macaroons, ask for coconut macaroons ("mac-uh-roon"). If it's macarons you're after, request French macarons or Parisian macarons ("macaron parisien") and pronounce it the French way ("mac-ah-ron").