Easy Macaroon Recipe (2024)

FAQs

What is a macaroon base made of? ›

Almond flour is the main base of a macaron - it is the reason that macarons are gluten free. I have not tried making macarons without almond flour before so I cannot speak to a good substitute. All-purpose flour is not a substitute for almond meal.

Separated by more than just one O, macarons and macaroons may have similar sounding names, but these two cookies couldn't be more different when it comes to taste and technique. A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.

One of the main differences between French and Italian macarons is the method of preparation. French macarons are made by mixing the almond flour and powdered sugar with whipped egg whites, while Italian macarons are made by heating the sugar and egg whites together before adding in the almond flour.

Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

The base of macarons is made from whipped egg whites, which you then fold a mixture of powdered sugar and almond flour into. This batter tends to be unstable and unpredictable, which can be pretty disheartening to even professionally trained bakers. But don't worry guys.

Because of this, macarons are now popularly referred to as macaroons, and is even argued to be the English translation of the French word (so much so that Apple devices even suggest to autocorrect macaron to macaroon when typed).

A macaron (/ˌmækəˈrɒn/ MAK-ə-RON, French: [makaʁɔ̃]) or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.

Proper Scottish Macaroons are a potato fondant, dipped in chocolate and coated in coconut. The potato part is quite random but as potatoes are mostly water (about 80%, according to my fact-checking Google search), they actually make a pretty perfect fondant base, alongside of tonne of icing sugar.

What is a good macaroon? ›

The cookie's texture beneath the crust should be light, just a little chewy, and soft, but not so soft that it's mushy. It's okay if the cookie looks "uncooked." As much as I love sugar, sweetness shouldn't take over in a macaron. They come in a wide variety of flavors for a reason—so you can taste the flavor.

Italian macaroons - also known as Amaretti, share the same base ingredients of ground blanched almonds, egg whites & sugar - but the biggest difference is the texture.

For many people, including myself, the macaronage is the most challenging step in making macarons. Macaronage is the technique where you continue folding the mixture past full incorporation until you've achieved the perfect consistency.

Undermixed and thick batter can produce lumpy or hollow macarons. Overmixed and thin batter can produce cracked macarons or macarons without feet. Balanced macaron batter after achieving that perfect macaronage is best understood through visuals.

egg whites - at room temperature. granulated sugar. pure vanilla extract. vanilla buttercream filling - made with a combination of unsalted butter, confectioners' sugar, milk, and pure vanilla extract.

Shell. The shell or crust of a macaron is made up of egg whites, sugar, and almond flour. Macaron shells are usually baked with a small amount of egg yolk (for stability) and no water.

Two nuns, Sisters Marguerite, and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements.