Buzz
Imagine promising to bring macarons to a bake sale and arriving with chewy coconut mounds instead. You’d likely get some puzzled looks—unless others are just as confused about the difference between macarons and macaroons, in which case they might not even notice.
The similarity between the two words—and the cookies themselves—makes it easy to see why people often mix them up. Here’s a detailed guide on how to pronounce them, what they are, and their origins.
Pronunciation Guide: Macaron vs. Macaroon
In English, macaron is usually pronounced as “mack-uh-RAHN,” with the final syllable rhyming with on. On the other hand, macaroon is pronounced as “mack-uh-ROON,” where the last syllable rhymes with soon.
Understanding the Cookies: Macaron vs. Macaroon
Distinguishing a macaron from a macaroon is simple at a glance. According to Food Network, macarons are delicate sandwich cookies made of two smooth, round wafers filled with buttercream, jam, or other fillings. Their colors often reflect their flavors—pink for strawberry, green for pistachio, and so on. Macaroons, however, are irregular, golden-brown coconut clusters, often coated in chocolate.
Both macarons and macaroons are meringue-based treats made with whipped egg whites and sugar. However, macarons include ground blanched almonds, while macaroons feature shredded coconut as their defining ingredient.
To easily remember the difference, note that macaron has one o between the r and n, much like the single filling layer in a macaron. Meanwhile, both macaroon and coconut contain two o’s.
The Evolution of One Cookie into Two
While macarons and macaroons are distinct treats today, they share a common origin. Linguist Dan Jurafsky, in a 2011 Slate article, traced their history back to 9th-century Sicily, where Arab soldiers introduced nut-based sweets. Over centuries, these recipes evolved alongside pasta dishes, explaining why macaron is nearly identical to macaroni. Both terms derive from maccherone, rooted in maccarruni, which referred to gnocchi-like or dough-based foods.
The French version of the cookie, known as macaron, emerged by the 16th century, made from almond paste and egg whites. By the 17th century, English speakers began adding an extra o to the word. As Jurafsky notes, this was part of a broader trend of Anglicizing French suffixes, similar to how balloon and cartoon came to be.
Macaroons became a distinct cookie in the late 19th century when Americans began importing coconuts from India and incorporating them into desserts. Jewish cookbooks played a significant role in popularizing coconut macaroons, especially during Passover, as they are flourless and considered unleavened. While not all macaroon recipes replaced almonds with coconut, the coconut version became so popular that it now defines the term macaroon.
The modern macaron, with its iconic filling sandwiched between two cookies, is often credited to Parisian pastry chef Pierre Desfontaines around 1930. However, another baker, Claude Gerbet, may have pioneered the idea earlier. Desfontaines, related to the founder of Ladurée, helped popularize the dessert, and the patisserie remains renowned for its world-class macarons to this day.
