What is the Difference Between a Macaroon and a Macaron?

Macaroon and macaron are two different desserts, but people often mix them up even though they are entirely different. These cookies are the distant relatives of each other and technically come from the same word, that why people get confused with it. Even the pronunciation of both is also different. Macaroon is pronounced as it looks like long with a double "o" sound. They evolved into two different pastries. If you will not have enough information that it's hard to decide that which one is which? So, one should have complete knowledge of it to order a perfect dessert of your choice.

The problem is that a macaron in the United Kingdom is sometimes also referred to as a macaroon. Both terms are widely accepted, but it is not right to call the cookie a macaroon. Macaroon is a small sized cake whereas the macaron is a cookie normally double layered in various colors. Below are some of the basic differences in between a macaroon and a macaron:

• Ingredients:

Many of the Americans confuse in between the two desserts Macaroons and macaron. Some of the in common ingredients are same in both like sugar and egg white, but the primary ingredient is different. A macaroon is a little cake type desserts made using egg whites, sugar and coconut. They are dense flourless pastries which may include an addition of nuts or its paste. Macaroons are whipped into a stiff meringue, and shredded coconut is added afterward. As the mixture gets ready, a spoonful of it is dropped in the baking tray. They are baked to the point the external covering gets crispy, and the internal gets soft and chewy. Once they get prepared, they are sometimes dipped in chocolate. They are usually served as a dessert in Passover celebrations as it does not contain any leavening agent of flour.

On the other hand, a macaron is made with egg whites, sugar and almond flour. They are made in different colors and paired with each other using deliciously flavored buttercream. This pastry is more intricate and delicate and requires special care to handle. Macarons have become famous in the U.S in the past few years. These almond based confections are admired as one of the prettiest cookies with soft, light texture with a wide range of colors from light pastels to vibrant ones. Once the macaron gets prepared, they are packed in special macaron box which can insert many macarons in it in a linear way. It provides a more attractive look to the macarons insides providing a clear view of colored delights in an attractive way.

• History:

Macaroons had made their way from Italy, where cookies were originally made with almond paste in the absence of flour. Then with the passage of times, two factions were developed. Some of the bakers invented a new recipe and started using shredded coconut instead of almond paste while others continued with using grounded almonds which are then finely ground to flour. The coconut version started becoming popular in European Jewish community with the name of macaroon. It was unleavened dessert and perfect for Passover. Whereas the version which was started making using grounded almonds was named as a macaron. They were more consumed in French society as the king's Italian wife brought it from Italy.

Ease/Difficulty To Make:

The amount or level of difficulty in making both of is extreme opposite. Although both the recipes are gluten-free, the coconut macaroon can be prepared in just ten minutes. While for the French macarons you need to spend a lot of time in the kitchen. They are very difficult to make in fact possibly not easy to make it at home.