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factoids

Macaroons ({{IPAc-en|ˌ|m|æ|k|ə|ˈ|r|uː|n}} {{respell|MAK|ə|ROON}}) are small cakes or cookies, originally made from ground almonds, egg whites, and sugar,WEB, macaroon (n.),weblink 4 January 2010, Online Etymology Dictionary, Douglas Harper, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

Etymology

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'WEB,weblink A Brief history of Macaroons, Judy Pister, COR online, 29 March 2013, 3 February 2015, is now rejected.BOOK, Oxford English Dictionary, 2023, macaroon, macaron, macaroni, The origin of the word may also have referred to a sort of gnocchi.

Origins

Macaroons can be traced to a French monastery of the 8th century in the city of Cormery.WEB, 2021-07-26, Cormery Macarons, Loire Valley speciality - The Good Life France,weblink 2023-10-02, thegoodlifefrance.com, en-US, Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to 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".WEB,weblink The History Of Macaroons, Lifestyle Direct, Inc, The Nibble, December 2008, 29 March 2009, Hochman, Karen, 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.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 whites and almond paste. Mrs Beeton's Book of Household ManagementBOOK, Isabella, Beeton, The Book of Household Management,weblink XXXV: Recipes, University of Adelaide, 17 December 2014, 4 January 2010, 28 November 2009,weblink" title="web.archive.org/web/20091128154446weblink">weblink dead, 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.

Preparation

Some recipes use sweetened condensed milk.WEB, Coconut Macaroons,weblink Food Network, WEB, Paradise Macaroons,weblink Food Network, Macaroons are sometimes baked on edible rice paper placed on a baking tray.

Regional varieties

Dominican Republic

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

France

There are many regional variations of French macaroon. The coconut macaroon is known as the '(:fr:Congolais (pâtisserie)|Congolais)',JOURNAL, 10.1525/gfc.2009.9.2.14, The Macaroon and Madame Blanchez, University of California Press, Meyers, Cindy, Gastronomica: The Journal of Critical Food Studies, 2, 2009, 9, 14–18, 10.1525/gfc.2009.9.2.14, WEB,weblink Recipe from le congolais ou rocher à la noix de coco, Chefsimon.com, 30 June 2013,weblink" title="web.archive.org/web/20110629102744weblink">weblink 29 June 2011, dead, or 'le rocher à la noix de coco".

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.WEB, 2013-12-13, Mandelhörnchen: Süße Leckerei selber machen,weblink 2021-02-13, BUNTE.de, de, WEB, 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 }}

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.WEB, Olympia Shilpa Gerald,weblink In search of Thoothukudi macaroon, The Hindu, 8 December 2012, 30 June 2013,

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.WEB, The Irish Macaroon Bar,weblink irelandlogue.com, 24 September 2006, 29 March 2009,weblink" title="web.archive.org/web/20160330015335weblink">weblink 30 March 2016, dead, Cleeve's Irish Confectionery also make a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.

Italy

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

File:Filipino Coconut Macaroons.jpg|thumb|PhilippinePhilippinePhilippine 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.WEB,weblink Filipino Coconut Macaroons, 5 September 2013, Kawaling Pinoy, 25 December 2016, WEB,weblink Filipino Style Coconut Macaroons, 2 June 2016, Ang Sarap, 25 December 2016, WEB,weblink Coconut Macaroons, Tina de Guzman, Pinay in Texas, 25 December 2016,

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.

Spain

The carajito (little love or darling) is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain.WEB, Carajitos del Profesor,weblink 19 March 2014,weblink" title="web.archive.org/web/20180526121636weblink">weblink 26 May 2018, dead, WEB, Llano, Loly, Carajitos del Profesor,weblink O Garfelo, 19 March 2014, A larger size version is commonly known as sultana or suspiros del moro (sighs of the Moor).

Turkey

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

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

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.WEB,weblink Lees' Miquel targets new markets, Johnston Publishing Ltd, The Scotsman, 18 September 2006, Reid, Scott, Edinburgh, 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

(File:Macaroons.jpg|thumb|Coconut macaroons)(File:Coconut macaroon.jpg|thumb|US commercially made coconut macaroon, with US quarter for size reference.)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 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 processed product, 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 no gluten, dairy, cholesterol, or sulfites.Nutrition information on packagesDue 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.WEB, Lin-Sommer, Sam, How Coconut Macaroons Earned a Place on the Passover Table,weblink Atlas Obscura, 15 April 2022,

See also

• Almond biscuit - similar to macaroons
• Cocadas - confectionery similar to small coconut macaroons
• List of almond dishes

References

{{reflist|30em}}

External links

• Besitos de Coco Recipe (span)

{{Passover}}{{Nut confections}}{{Jewish baked goods}}{{Filipino cuisine}}{{Scottish cuisine}}{{Interwiki extra|qid = Q22583263}}