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These are Macarons, not Macaroons. Macaroons are coconut drop cookies, whereas Macarons are French pastry cookies.
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{{Short description|Type of cookie}}
{{Short description|Type of cookie}}
{{distinguish|macaron}}
{{Distinguish|macaron}}
{{Refimprove|date=December 2008}}
{{Refimprove|date=December 2008}}
{{Infobox prepared food
{{Infobox prepared food
| name = Macaroon
| name = Macaroon
| image = Almond macaroon and coconut macaroon.jpeg
| image = Almond macaroon and coconut macaroon.jpeg
| image_size =
| caption = Almond and coconut macaroons
| caption = Almond and coconut macaroons
| alternate_name =
| alternate_name =
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| main_ingredient = [[Almond]]s (or [[coconut]]s), [[egg white]]s
| main_ingredient = [[Almond]]s (or [[coconut]]s), [[egg white]]s
| variations =
| variations =
| calories =
| other = Cream filling, different flavours other than shown
| other = Cream filling, different flavours other than shown
}}
}}


A '''macaroon''' ({{IPAc-en|ˌ|m|æ|k|ə|ˈ|r|uː|n}} {{respell|MAK|ə|ROON}}) is a small cake or cookie, typically made from ground [[almonds]] (the original main ingredient<ref>{{cite web | url=http://www.etymonline.com/index.php?term=macaroon | title=macaroon (n.) | publisher=Douglas Harper | work=Online Etymology Dictionary | access-date=4 January 2010}}</ref>), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, [[glacé cherries]], jam or a chocolate coating;<ref>{{cite web | url=http://www.merriam-webster.com/dictionary/macaroon | title=Macaroon - Definition | publisher=Merriam-Webster, Incorporated | work=Merriam-Webster Online Dictionary | access-date=8 May 2012}}</ref> or a combination of these or other ingredients. Some recipes use sweetened condensed milk.<ref>{{cite web|url=http://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe4.html|title=Coconut Macaroons|website=Food Network}}</ref><ref>{{cite web|url=http://www.foodnetwork.com/recipes/alton-brown/paradise-macaroons-recipe.html|title=Paradise Macaroons|website=Food Network}}</ref> Macaroons are sometimes baked on edible [[rice paper]] placed on a baking tray.
'''Macarons''' ({{IPAc-en|ˌ|m|æ|k|ə|ˈ|r|uː|n}} {{respell|MAK|ə|RON}}) are small cakes or cookies, originally made from ground [[almonds]], egg whites, and sugar,<ref>{{cite web |url=https://www.etymonline.com/word/macaroon |title=macaroon (n.) |work=Online Etymology Dictionary |publisher=[[Online Etymology Dictionary]]}}</ref> but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.<ref>{{Cite news | url=https://www.thestar.com/life/food-and-drink/mark-towhey-s-chocolate-macaroons/article_e074078d-83ab-581c-8111-c4fc2bb23f1a.html | title=Mark Towhey’s chocolate macaroons | work=[[Toronto Star]] | date=December 17, 2023}}</ref>


== Etymology ==
==Etymology==
The name "macaroon" comes from the Sicilian m''accherone'' and this from Greek ''μακαρία'' meaning "paste", referring to the original almond paste ingredient; this word itself derives from ''ammaccare'', meaning "to crush".<ref>{{cite web | url=http://www.cor.ca/view/442/a_brief_history_of_macaroons.html | title=A Brief history of Macaroons | publisher=Judy Pister | work=COR online | date=29 March 2013 | access-date=3 February 2015 }}</ref>
The name ''macaroon'' is borrowed from French {{Lang|fr|macaron}}, in turn from the Sicilian {{Lang|scn|maccarone}}'','' a variant form of {{Lang|scn|maccherone}}, the same word as [[macaroni]]. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian {{Lang|it|maccare}}, 'to bruise'<ref>{{cite web | title=A Brief history of Macaroons | url=https://cor.ca/2013/03/a-brief-history-of-macaroons/ | publisher=Judy Pister | work=COR online | date=March 29, 2013}}</ref> is now rejected.<ref>{{Cite book |title=Oxford English Dictionary |year=2023 |chapter=macaroon, macaron, macaroni}}</ref> The origin of the word may also have referred to a sort of gnocchi.


==Origins==
==Origins==
Culinary historians write that macaroons can be traced to a French [[monastery]] of the 8th century in the city of [[Cormery]].<ref>{{Cite web |date=2021-07-26 |title=Cormery Macarons, Loire Valley speciality - The Good Life France |url=https://thegoodlifefrance.com/cormery-macarons-loire-valley-speciality/ |access-date=2023-10-02 |website=thegoodlifefrance.com |language=en-US}}</ref> Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to [[Nancy, France|Nancy]] seeking asylum during the [[French Revolution]]. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".<ref name="The History Of Macaroon">{{cite web | url=http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp | title=The History Of Macaroons | publisher=Lifestyle Direct, Inc | work=The Nibble | date=December 2008 | access-date=29 March 2009 | last=Hochman | first=Karen}}</ref>
Macaroons can be traced to a French [[monastery]] of the 8th century in the city of [[Cormery]].<ref>{{Cite web |url=https://thegoodlifefrance.com/cormery-macarons-loire-valley-speciality/ | title=Cormery Macarons, Loire Valley speciality - The Good Life France |website=thegoodlifefrance.com | date=2021-07-26}}</ref> Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to [[Nancy, France]] seeking asylum during the [[French Revolution]]. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".<ref name=history>{{Cite news | url=https://www.myjewishlearning.com/the-nosher/the-jewish-history-of-macaroons/ | title=The Jewish History of Macaroons | first=JOANNA | last=O'LEARY | work=[[70 Faces Media]] | date=March 23, 2021}}</ref>


Macaroons became a popular treat for [[Jews]] on [[Passover]] because they have no flour or leavening as macaroons are leavened by egg whites.<ref name=place>{{Cite news | url=https://www.atlasobscura.com/articles/coconut-macaroons-passover | title=How Coconut Macaroons Earned a Place on the Passover Table | first=SAM | last=LIN-SOMMER | work=[[Atlas Obscura]] | date=April 15, 2022}}</ref><ref>{{Cite news | url=https://tylerpaper.com/arena/parade/toasted-coconut-macaroons-are-the-passover-treat-everyone-loves/article_be27afaf-601b-5663-978d-4c7eccc715f7.html | title=Toasted Coconut Macaroons Are the Passover Treat Everyone Loves | work=[[Tyler Morning Telegraph]]}}</ref>
Jews later adopted macaroons because it has no flour or leavening (macaroons are leavened by egg whites) and can be eaten during the eight-day observation of [[Passover]].<ref name="The History Of Macaroon" />


Recipes for macaroons appear in recipe books at least as early as 1725 (Robert Smith's ''Court Cookery, or the Complete English Cook''), and use [[Egg (food)|egg]] whites and [[almond paste]]. ''[[Mrs Beeton's Book of Household Management]]''<ref>{{cite book |first=Isabella |last=Beeton |title=The Book of Household Management |url=http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter35.html |chapter=XXXV: Recipes |publisher=[[University of Adelaide]] |date=17 December 2014 |access-date=4 January 2010 |archive-date=28 November 2009 |archive-url=https://web.archive.org/web/20091128154446/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter35.html |url-status=dead }}</ref> includes a typical traditional recipe. Over time, [[coconut]] was added to the ground almonds and, in certain recipes, replaced them. [[Potato starch]] is also sometimes included in the recipe, to give the macaroons more body.
Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith's ''Court Cookery, or the Complete English Cook''), and use [[Egg (food)|egg]] whites and [[almond paste]].<ref name=history/> ''[[Mrs Beeton's Book of Household Management]]'' (1861) includes a typical traditional recipe.<ref name=history/> Over time, [[coconut]] was added to the ground almonds and, in certain recipes, replaced them. [[Potato starch]] is also sometimes included in the recipe, to give the macaroons more body.

==Nutrition==
⚫
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount of [[food processing]], containing only coconut, [[sweetener]], [[Starch#Use_as_food_additive|starch]], [[egg whites]] and [[flavoring]], if any. At about 60–70 calories each, however, they contain about 3–4 grams of [[saturated fat]] due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are [[vegetarian]] (not [[vegan]] as they contain egg whites), and contain no [[gluten]], [[dairy product|dairy]], [[cholesterol]], or [[sulfites]].

==Preparation==
Some recipes use sweetened condensed milk.<ref>{{cite web |title=Coconut Macaroons |url=https://foodnetwork.co.uk/recipes/coconut-macaroons |website=[[Food Network]]}}</ref> Macaroons are sometimes baked on edible [[rice paper]] placed on a baking tray.


==Regional varieties==
==Regional varieties==
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===France===
===France===
{{Main articles|Macaron}}
{{Main articles|Macaron}}
There are many regional variations of French macaroon. The coconut macaroon is known as the "[[:fr:Congolais (pâtisserie)|Congolais]]",<ref>{{cite journal | jstor=10.1525/gfc.2009.9.2.14 | title=The Macaroon and Madame Blanchez | publisher=University of California Press | last=Meyers | first=Cindy | journal=Gastronomica: The Journal of Critical Food Studies | number=2 | year=2009 | volume=9 | pages=14–18| doi=10.1525/gfc.2009.9.2.14 }}</ref><ref>{{cite web |url=http://chefsimon.com/congolais.html |title=Recipe from ''le congolais ou rocher à la noix de coco'' |publisher=Chefsimon.com |access-date=30 June 2013 |archive-url=https://web.archive.org/web/20110629102744/http://chefsimon.com/congolais.html |archive-date=29 June 2011 |url-status=dead }}</ref> or ''"le rocher à la noix de coco"''.
There are many regional variations of French macaroon. The coconut macaroon is known as the '[[:fr:Congolais (pâtisserie)|Congolais]]',<ref>{{cite journal | jstor=10.1525/gfc.2009.9.2.14 | title=The Macaroon and Madame Blanchez | publisher=University of California Press | last=Meyers | first=Cindy | journal=Gastronomica: The Journal of Critical Food Studies | number=2 | year=2009 | volume=9 | pages=14–18| doi=10.1525/gfc.2009.9.2.14 }}</ref><ref>{{cite web |title=Recipe from ''le congolais ou rocher à la noix de coco'' |url=https://chefsimon.com/gourmets/chef-simon/recettes/congolais |publisher=Chefsimon.com | archive-url=https://web.archive.org/web/20110629102744/http://chefsimon.com/congolais.html |archive-date=29 June 2011 |url-status=live}}</ref> or ''{{Lang|fr|le rocher à la noix de coco}}''.


===Germany===
===Germany===
''Mandelhörnchen'' (Almond crescents) are a common treat in Germany. Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.<ref>{{Cite web |date=2013-12-13 |title=Mandelhörnchen: Süße Leckerei selber machen |url=https://www.bunte.de/meldungen/mandelhoernchen-suesse-leckerei-selber-machen-63290.html |access-date=2021-02-13 |website=BUNTE.de |language=de}}</ref><ref>{{Cite web |title=Mandelhörnchen selber backen - so geht's {{!}} LECKER |url=https://www.lecker.de/mandelhoernchen-39895.html |access-date=2021-02-13 |website=lecker.de|date=6 March 2009 }}</ref>
''Mandelhörnchen'' (almond crescents) are a common treat in Germany. Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.<ref>{{Cite web |title=Mandelhörnchen: Süße Leckerei selber machen | trans-title=Almond croissant: Make your own sweet treat |url=https://www.bunte.de/meldungen/mandelhoernchen-suesse-leckerei-selber-machen-63290.html | work=[[Bunte]] |date=December 13, 2013 |language=de}}</ref><ref>{{Cite web |url=https://www.lecker.de/mandelhoernchen-39895.html |title=Mandelhörnchen selber backen - so geht's | trans-title=Bake almond croissants yourself - here's how |website=lecker.de |language=de}}</ref>


===India===
===India===
[[Thoothukudi]] in [[Tamil Nadu]] and [[Mangalore]] in [[Karnataka]] have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.<ref name="In search of Thoothukudi macaroon">{{cite web|author=Olympia Shilpa Gerald |url=http://www.thehindu.com/life-and-style/Food/in-search-of-thoothukudi-macaroon/article4170768.ece |title=In search of Thoothukudi macaroon |work=The Hindu |date=8 December 2012 |access-date=30 June 2013}}</ref>
[[Thoothukudi]] in [[Tamil Nadu]] and [[Mangalore]] in [[Karnataka]] have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.<ref>{{cite web |url=https://www.thehindu.com/features/metroplus/Food/in-search-of-thoothukudi-macaroon/article4170768.ece | first=Olympia | last=Shilpa Gerald |title=In search of Thoothukudi macaroon |work=[[The Hindu]] |date=December 8, 2012}}</ref>


===Ireland===
===Ireland===
A macaroon [[chocolate bar]] is made by Wilton Candy in [[County Kildare]]. The description on the packaging is "macaroon pieces in Irish milk chocolate." It was first made in 1937.<ref name="The Irishman Macaroon Bar">{{cite web|title=The Irish Macaroon Bar|url=http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html|work=irelandlogue.com|date=24 September 2006|access-date=29 March 2009|archive-url=https://web.archive.org/web/20160330015335/http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html|archive-date=30 March 2016|url-status=dead}}</ref> [http://cleeves.net/prepack/ Cleeve's Irish Confectionery] also make a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.
A macaroon [[chocolate bar]] is made by Wilton Candy in [[County Kildare]], described as macaroon pieces in Irish milk chocolate. It was first made in 1937.<ref>{{Cite web | url=https://www.amazon.co.uk/Wilton-Macaroon-Large-BAR-Pack/dp/B07YVJ55FC | title=Wilton Macaroon Large BAR 33G (Pack of 10) | publisher=[[Amazon.com]]}}</ref> Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.


===Italy===
===Italy===

Italy has a wide tradition of cookies and confections made from ground almonds, including [[Pignoli (cookie)|pignoli]]. [[Ricciarelli]] are a soft almond variety originating from [[Siena]]. [[Amaretti di Saronno]] are a crunchy variety from [[Saronno]].
Italy has a wide tradition of cookies and confections made from ground almonds, including [[Pignoli (cookie)|pignoli]]. [[Ricciarelli]] are a soft almond variety originating from [[Siena]]. [[Amaretti di Saronno]] are a crunchy variety from [[Saronno]].


===Philippines===
===Philippines===
[[File:Filipino Coconut Macaroons.jpg|thumb|[[Philippine]] coconut macaroons]]
[[File:Filipino Coconut Macaroons.jpg|thumb|[[Philippine]] coconut macaroons]]
Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a [[raisin]]. They are popular during holidays and special occasions.<ref name="kp">{{cite web|url=http://www.kawalingpinoy.com/filipino-coconut-macaroons/|title=Filipino Coconut Macaroons|date=5 September 2013|publisher=Kawaling Pinoy|access-date=25 December 2016}}</ref><ref name="as">{{cite web|url=http://www.angsarap.net/2013/05/31/filipino-style-coconut-macaroons/|title=Filipino Style Coconut Macaroons|date=2 June 2016|publisher=Ang Sarap|access-date=25 December 2016}}</ref><ref name="tdg">{{cite web|url=http://www.pinaycookingcorner.com/2013/07/coconut-macaroons.html|title=Coconut Macaroons |author=Tina de Guzman|publisher=Pinay in Texas|access-date=25 December 2016}}</ref>
Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a [[raisin]]. They are popular during holidays and special occasions.<ref >{{cite web |url=http://www.kawalingpinoy.com/filipino-coconut-macaroons/ |title=Filipino Coconut Macaroons | first=Lalaine | last=Manalo | work=Kawaling Pinoy | date=September 5, 2013}}</ref><ref >{{cite web |url=https://www.angsarap.net/2013/05/31/filipino-style-coconut-macaroons/ |title=Filipino Style Coconut Macaroons | author=RAYMUND |publisher=Ang Sarap |date=2 June 2016 }}</ref><ref>{{cite web |title=Coconut Macaroons |url=http://www.pinaycookingcorner.com/2013/07/coconut-macaroons.html | first=Tina | last=de Guzman |publisher=Pinay in Texas| date=July 2013}}</ref>


===Puerto Rico===
===Puerto Rico===
In [[Puerto Rico]], coconut macaroons are called ''besitos de coco'' (little coconut kisses). A few variations of ''besitos de coco'' can be found on the island, the most popular ones including [[lemon zest]] and [[vanilla]] as additional ingredients.
In [[Puerto Rico]], coconut macaroons are called ''besitos de coco'' (little coconut kisses). A few variations of ''besitos de coco'' can be found on the island, the most popular ones including [[lemon zest]] and [[vanilla]] as additional ingredients.


===Spain===
===Spain===
The ''carajito'' is a macaroon variant made with [[hazelnuts]] and honey from the town of [[Salas, Asturias|Salas]], [[Asturias]] in northern Spain.<ref>{{cite web|title=Carajitos del Profesor|url=http://www.carajitosdelprofesor.com/#!historia/|access-date=19 March 2014|archive-url=https://web.archive.org/web/20180526121636/http://www.carajitosdelprofesor.com/#!historia/|archive-date=26 May 2018|url-status=dead}}</ref><ref>{{cite web|last=Llano|first=Loly|title=Carajitos del Profesor|url=http://ogarfelo.blogspot.co.uk/2011/08/carajitos-del-profesor.html|work=O Garfelo|access-date=19 March 2014}}</ref> A larger size version is commonly known as ''sultana'' or ''suspiros del moro''.
The ''carajito'' (little love or darling) is a macaroon variant made with [[hazelnuts]] and honey from the town of [[Salas, Asturias|Salas]], [[Asturias]] in northern Spain.<ref>{{cite web |url=http://ogarfelo.blogspot.com/2011/08/carajitos-del-profesor.html |last=Llano |first=Loly |title=Carajitos del Profesor |work=O Garfelo}}</ref> A larger size version is commonly known as ''sultana'' or ''suspiros del moro'' (sighs of the Moor).


===Turkey===
===Turkey===
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===United Kingdom===
===United Kingdom===
In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with an almond flake. Coconut macaroons are also popular.
In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with half a blanched almond or (to cut costs) an almond flake. Coconut macaroons are also popular.


===Scotland===
===Scotland===
In [[Scotland]], the Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally they were made with cold leftovers of mashed potatoes and sugar loaf. When the macaroon bar became commercial the recipe no longer used mashed potato because of shelf life limitations. The modern macaroon is made from a combination (depending on producer) of sugar, glucose, water and egg white. These ingredients make a [[Fondant icing|fondant]] centre. This recipe was reportedly discovered by accident in [[Coatbridge]] in 1931, when confectioner [[John Justice Lees]] was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.<ref>{{cite web | url=http://www.scotsman.com/business/lees-miquel-targets-new-markets-1-1141147 | title=Lees' Miquel targets new markets | publisher=Johnston Publishing Ltd | work=The Scotsman | date=18 September 2006 | last=Reid | first=Scott | location=Edinburgh}}</ref>
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with cold leftovers of mashed potatoes and sugar loaf. When the macaroon bar became commercial, the recipe no longer used mashed potato because of shelf-life limitations. The modern macaroon is made from a combination (depending on producer) of sugar, glucose, water and egg white. These ingredients make a [[fondant icing|fondant]] centre. This recipe was reportedly discovered by accident in [[Coatbridge]] in 1931, when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.<ref>{{cite news | url=https://www.scotsman.com/business/lees-miquel-targets-new-markets-2454941 | title=Lees' Miquel targets new markets | work=[[The Scotsman]] | last=Reid | first=Scott | date=September 18, 2006}}</ref>


Macaroon chocolate bars are also popular in [[Scotland]]. Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in [[Greenock]]. Scottish macaroon is made with a paste of potato and sugar.
Macaroon chocolate bars are also popular in [[Scotland]]. Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in [[Greenock]].


===United States===
===United States===
[[File:Macaroons.jpg|thumb|Coconut macaroons]]
[[File:Macaroons.jpg|thumb|Coconut macaroons]]
[[File:Coconut macaroon.jpg|thumb|US commercially made coconut macaroon, with US quarter for size reference.]]
[[File:Coconut macaroon.jpg|thumb|US commercially made coconut macaroon, with US quarter for size reference]]
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla and almond.<ref name=place/>
⚫
Coconut macaroons are common in America. Commercially made coconut macaroons are generally dense, moist and sweet; they are available in a few flavors, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often [[Pastry bag|piped]] with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.


⚫
Commercially-made macaroons are generally dense, moist and sweet. They are available in a few flavors, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often [[pastry bag|piped]] with a star-shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.
⚫
Mass produced commercial macaroons in the United States are each about half an ounce, or 14 grams, in weight. They are not a highly [[Food_processing|processed product]], containing only coconut, [[sweetener]], [[Starch#Use_as_food_additive|starch]], [[egg whites]], and [[flavoring]] (if any). At about 60–70 calories each, however, they contain about 3–4 grams of [[saturated fat]] due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are [[vegetarian]] (not [[vegan]] as they contain egg whites), and contain no [[gluten]], [[dairy product|dairy]], [[cholesterol]], or [[sulfites]].<ref>Nutrition information on packages</ref>

Due to containing no grains or leavening, macaroons are a staple snack among American Jews on [[Passover]] and come in a variety of flavors besides coconut, including chocolate, chocolate chip, vanilla and almond.<ref>{{cite web |last1=Lin-Sommer |first1=Sam |title=How Coconut Macaroons Earned a Place on the Passover Table |url=https://www.atlasobscura.com/articles/coconut-macaroons-passover |website=Atlas Obscura|date=15 April 2022 }}</ref>


==See also==
==See also==
{{Portal|France|Food}}
⚫
*[[Almond biscuit]] - similar to macaroons
⚫
* [[List of almond dishes]]
⚫
*[[Cocadas]] - confectionery similar to small coconut macaroons
⚫
* [[Almond biscuit]] – similar to macaroons
⚫
*[[List of almond dishes]]
⚫
* [[Cocadas]] – confectionery similar to small coconut macaroons


==References==
==References==
{{reflist|30em}}
{{Reflist|1}}


==External links==
==External links==
{{Commons category}}
*[https://www.recetaspuertorico.com/postres/besitos-de-coco/ Besitos de Coco Recipe (span)]
* [https://www.recetaspuertorico.com/postres/besitos-de-coco/ Besitos de Coco Recipe (span)]


{{Passover}}
{{Passover}}
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{{Scottish cuisine}}
{{Scottish cuisine}}


⚫
[[Category:Cookies]]
⚫
[[Category:Biscuits]]
[[Category:Almond cookies]]<!-- both cookie cats b/c not always almond -->
[[Category:Almond cookies]]<!-- both cookie cats b/c not always almond -->
[[Category:Foods containing coconut]]
[[Category:Biscuits]]
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[[Category:Coconut desserts]]
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[[Category:Cookies]]
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[[Category:Dominican Republic cuisine]]
[[Category:Filipino cuisine]]
[[Category:Filipino cuisine]]
[[Category:Scottish cuisine]]
[[Category:Jewish baked goods]]
[[Category:Jewish cuisine]]
[[Category:Jewish cuisine]]
[[Category:Jewish baked goods]]
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[[Category:Turkish cuisine]]
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[[Category:Dominican Republic cuisine]]
[[Category:Passover foods]]
[[Category:Passover foods]]
[[Category:Puerto Rican cuisine]]
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[[Category:Turkish cuisine]]


{{Interwiki extra|qid = Q22583263}}
{{Interwiki extra|qid = Q22583263}}

Latest revision as of 18:08, 17 July 2024

Not to be confused with macaron.
Macaroon
Almond and coconut macaroons
TypeBiscuit
CourseSnack
Place of originFrance
Main ingredientsAlmonds (or coconuts), egg whites
Other informationCream filling, different flavours other than shown

Macarons (/ˌmækəˈruːn/ MAK-ə-RON) are small cakes or cookies, originally made from ground almonds, egg whites, and sugar,[1] but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.[2]

Etymology

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The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise'[3] is now rejected.[4] The origin of the word may also have referred to a sort of gnocchi.

Origins

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Macaroons can be traced to a French monastery of the 8th century in the city of Cormery.[5] Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".[6]

Macaroons became a popular treat for Jews on Passover because they have no flour or leavening as macaroons are leavened by egg whites.[7][8]

Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook), and use egg whites and almond paste.[6] Mrs Beeton's Book of Household Management (1861) includes a typical traditional recipe.[6] Over time, coconut was added to the ground almonds and, in certain recipes, replaced them. Potato starch is also sometimes included in the recipe, to give the macaroons more body.

Nutrition

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Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount of food processing, containing only coconut, sweetener, starch, egg whites and flavoring, if any. At about 60–70 calories each, however, they contain about 3–4 grams of saturated fat due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are vegetarian (not vegan as they contain egg whites), and contain no gluten, dairy, cholesterol, or sulfites.

Preparation

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Some recipes use sweetened condensed milk.[9] Macaroons are sometimes baked on edible rice paper placed on a baking tray.

Regional varieties

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Dominican Republic

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Macaroons in the Dominican Republic are very dark. Grated coconut is mixed with ginger and cinnamon.

France

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Main article: Macaron

There are many regional variations of French macaroon. The coconut macaroon is known as the 'Congolais',[10][11] or le rocher à la noix de coco.

Germany

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Mandelhörnchen (almond crescents) are a common treat in Germany. Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.[12][13]

India

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Thoothukudi in Tamil Nadu and Mangalore in Karnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.[14]

Ireland

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A macaroon chocolate bar is made by Wilton Candy in County Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937.[15] Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.

Italy

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Italy has a wide tradition of cookies and confections made from ground almonds, including pignoli. Ricciarelli are a soft almond variety originating from Siena. Amaretti di Saronno are a crunchy variety from Saronno.

Philippines

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Philippine coconut macaroons

Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a raisin. They are popular during holidays and special occasions.[16][17][18]

Puerto Rico

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In Puerto Rico, coconut macaroons are called besitos de coco (little coconut kisses). A few variations of besitos de coco can be found on the island, the most popular ones including lemon zest and vanilla as additional ingredients.

Spain

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The carajito (little love or darling) is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain.[19] A larger size version is commonly known as sultana or suspiros del moro (sighs of the Moor).

Turkey

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Acıbadem kurabiyesi is a traditional Turkish variety made of almonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this macaroon its name. Because bitter almonds are not readily available, almond extract is typically used as a substitute. These are part of the stock-in trade of almost every bakery in Turkey, as they are seldom made at home.

United Kingdom

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In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with half a blanched almond or (to cut costs) an almond flake. Coconut macaroons are also popular.

Scotland

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The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with cold leftovers of mashed potatoes and sugar loaf. When the macaroon bar became commercial, the recipe no longer used mashed potato because of shelf-life limitations. The modern macaroon is made from a combination (depending on producer) of sugar, glucose, water and egg white. These ingredients make a fondant centre. This recipe was reportedly discovered by accident in Coatbridge in 1931, when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.[20]

Macaroon chocolate bars are also popular in Scotland. Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in Greenock.

United States

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Coconut macaroons
US commercially made coconut macaroon, with US quarter for size reference

Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla and almond.[7]

Commercially-made macaroons are generally dense, moist and sweet. They are available in a few flavors, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often piped with a star-shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.

See also

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References

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  1. ^ "macaroon (n.)". Online Etymology Dictionary. Online Etymology Dictionary.
  2. ^ "Mark Towhey's chocolate macaroons". Toronto Star. December 17, 2023.
  3. ^ "A Brief history of Macaroons". COR online. Judy Pister. March 29, 2013.
  4. ^ "macaroon, macaron, macaroni". Oxford English Dictionary. 2023.
  5. ^ "Cormery Macarons, Loire Valley speciality - The Good Life France". thegoodlifefrance.com. 2021-07-26.
  6. ^ a b c O'LEARY, JOANNA (March 23, 2021). "The Jewish History of Macaroons". 70 Faces Media.
  7. ^ a b LIN-SOMMER, SAM (April 15, 2022). "How Coconut Macaroons Earned a Place on the Passover Table". Atlas Obscura.
  8. ^ "Toasted Coconut Macaroons Are the Passover Treat Everyone Loves". Tyler Morning Telegraph.
  9. ^ "Coconut Macaroons". Food Network.
  10. ^ Meyers, Cindy (2009). "The Macaroon and Madame Blanchez". Gastronomica: The Journal of Critical Food Studies. 9 (2). University of California Press: 14–18. doi:10.1525/gfc.2009.9.2.14. JSTOR 10.1525/gfc.2009.9.2.14.
  11. ^ "Recipe from le congolais ou rocher à la noix de coco". Chefsimon.com. Archived from the original on 29 June 2011.
  12. ^ "Mandelhörnchen: Süße Leckerei selber machen" [Almond croissant: Make your own sweet treat]. Bunte (in German). December 13, 2013.
  13. ^ "Mandelhörnchen selber backen - so geht's" [Bake almond croissants yourself - here's how]. lecker.de (in German).
  14. ^ Shilpa Gerald, Olympia (December 8, 2012). "In search of Thoothukudi macaroon". The Hindu.
  15. ^ "Wilton Macaroon Large BAR 33G (Pack of 10)". Amazon.com.
  16. ^ Manalo, Lalaine (September 5, 2013). "Filipino Coconut Macaroons". Kawaling Pinoy.
  17. ^ RAYMUND (2 June 2016). "Filipino Style Coconut Macaroons". Ang Sarap.
  18. ^ de Guzman, Tina (July 2013). "Coconut Macaroons". Pinay in Texas.
  19. ^ Llano, Loly. "Carajitos del Profesor". O Garfelo.
  20. ^ Reid, Scott (September 18, 2006). "Lees' Miquel targets new markets". The Scotsman.
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