Why is this macaroon different from all other macarons?
In Too Afraid To Ask, we answer the questions you type into the search bar but never utter aloud. This week, macaroon vs. macaron: What’s the difference?
Ah, the age-old question of macaroon vs. macaron—and one that’s especially top-of-mind during Passover, when macaroons are served left and right. It’s a confusing distinction because the two confections actually have a lot in common. Their spelling differs by a single “o;” they’re both members of the cookie family; they’re both gluten-free; and neither contains the flour verboten during the seven- or eight-day holiday.
But the two cookies—which, let’s be clear, I’ll happily eat year-round and not just during Passover—are steeped in distinct cultural traditions and look and taste different. Still, a lot of us, Google included, are confused between which is which, how they are similar, and how they are different. To fully understand the extent of the differences between macaron vs. macaroon, let’s dive into some important questions. Are there any youngest children in our readers? Pronounced “mack-uh-rohn,” a macaron consists of two meringue-based cookies sandwiched together with a filling. The delicate cookies, with their smooth tops and ruffled skirts, are often tinted with vibrant food coloring, and they come in an array of flavors, from raspberry to pistachio to chocolate to foie gras.
, and baked to perfection. Once cool, the cookies are paired together with fillings like jam, fruit curd, chocolate ganache, or buttercream., the liquid gold that comes in cans of chickpeas and which can be whipped to a stable foam to be used in the place of egg whites in both recipes.
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