|Via Love Food|
It honor of all things sweet, petite, and coconut, I thought I'd put together this little guide to help anyone who's scratching her head over the difference between macaroon and macaron.
Pictured above is a plate of macaroons. Macaroons (namely an American dessert) are different than macarons (of French origin) in that they are comprised of egg whites, coconut, and sometimes nuts or nut paste. They're popular with the gluten-free crowd and at Passover, as they don't contain any flour. Sometimes they're creamy white and other times they're golden brown. It just depends on who's baking them and how the baker prefers them.
A macaron, on the other hand, is in sandwich form and made with almond flour and egg whites. They come in a variety of colors and are filled with flavored cream (chocolate, strawberry, buttercream, Earl Grey, just to name a few). Macarons are dainty little desserts and have gained popularity at bridal showers and weddings. You can even find them stacked in a tower as an alternative to cake.
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract (see Additional Notes)
- 1/4 teaspoon salt