The macaroon is a name for a cookie that has numerous variations; these variations have quite different appearances but they are all based on the same ingredients, which are egg whites and sweetened ground nuts or coconut.
Pictured Below is a traditional American coconut macaroon. It is essentially egg whites that have been folded with sugar and coconut, and then baked in a low oven. They are also known as haystacks.
Here are macaroons that are made out of ground almonds, sugar and egg whites. The cookies are baked and then two are sandwiched together with a chocolate ganache. These are the more traditional European macaroon. We will also be making later in the program a traditional Parisian macaron. Note the different spelling. A macaron is made by folding egg whites that have been whipped into almond powder, and icing sugar. These macarons, when baked, are shaped like round meringue domes, with a flat base. That flat base is perfect for sandwiching ganache in between. The main difference between these macarons and the macaroons that we made is that we did whip the egg whites, therefore the cookies did not rise the same way macarons should.
Almond Macaroons can be traced back to an Italian Monastery in 1792, but there are many conflicting tales about the history of macaroons, therefore I will not elaborate.
Pictured Below is a traditional American coconut macaroon. It is essentially egg whites that have been folded with sugar and coconut, and then baked in a low oven. They are also known as haystacks.
Here are macaroons that are made out of ground almonds, sugar and egg whites. The cookies are baked and then two are sandwiched together with a chocolate ganache. These are the more traditional European macaroon. We will also be making later in the program a traditional Parisian macaron. Note the different spelling. A macaron is made by folding egg whites that have been whipped into almond powder, and icing sugar. These macarons, when baked, are shaped like round meringue domes, with a flat base. That flat base is perfect for sandwiching ganache in between. The main difference between these macarons and the macaroons that we made is that we did whip the egg whites, therefore the cookies did not rise the same way macarons should.
Almond Macaroons can be traced back to an Italian Monastery in 1792, but there are many conflicting tales about the history of macaroons, therefore I will not elaborate.
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