Macarons and macaroons are both desserts that originated in Europe. It can be quite confusing to differentiate each other because it’s derives from the same Italian word, “maccarone”.
Macarons or French macarons are made of meringue (whipped egg whites) and almond flour, with a thin filling layer in the middle. Egg whites are whisked until they form stiff peaks of meringue. Then, you fold the egg whites into your dry batch containing almond flour and powdered sugar. You may also add vanilla extract or any other flavoring, and feel free to add food coloring if you’d like. Finally, pipe the batter into flat circles and try to eliminate any air bubbles which can be done by hitting your mat or pan against the table surface. This creates a beautiful outer shell, which you can bake in the oven. A good macaron shell should not be hollow inside but rather have a slightly crunchy and airy texture. Once the macaron shells have settled, you can begin to pipe your filling. Common fillings are buttercream, jam, or ganache.
Korean macarons also called fatcarons have twice the amount of filling. They tend to include a piece of chocolate, pretzel, or fruit. Some popular flavors include cheesecake, milk, condensed milk, and even cheese which boasts a bright orange filling or a cheese cracker inside. As you can see above, they may also come in a seashell shape rather than a traditional round flat circle. The beautiful shape and filling are what make them unique.
Macaroons are another type of cookie whose main ingredient is coconut flakes. Shredded coconut helped preserve the fruit and that discovery led many bakers to start using coconut in their desserts. They also contain whipped egg whites, sugar, and almond flour.
Together, these ingredients create a dense and crunchy texture. I am not a chef but have made these before, so it’s a quick and simple recipe to try if you enjoy coconut!