Macaroon

Amacaroon(/ˌmækəˈruːn/MAK-ə-ROON) is a smallcakeorcookie, originally made fromgroundalmonds,egg whites, andsugar,but now often withcoconutor othernuts. They may also includejam,chocolate, or other flavorings.
The namemacaroonis borrowed from Frenchmacaron, in turn from the Sicilianmaccarone,a variant form ofmaccherone, the same word asmacaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italianmaccare, 'to bruise'is now rejected.The origin of the word may also have referred to a sort ofgnocchi.
Macaroons can be traced to a Frenchmonasteryof the 8th century in the city ofCormery.Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came toNancy, Franceseeking asylum during theFrench Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".
Macaroons became a popular treat forJewsonPassoverbecause they had no flour or leavening as macaroons are leavened by egg whites.
Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith'sCourt Cookery, or the Complete English Cook), and useeggwhites andalmond paste.Mrs Beeton's Book of Household Management(1861) includes a typical traditional recipe.Over time,coconutwas added to the ground almonds and, in certain recipes, replaced them.Potato starchis also sometimes included in the recipe, to give the macaroons more body.
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount offood processing, containing only coconut,sweetener,starch,egg whitesandflavoring, if any. At about 60–70 calories each, however, they contain about 3–4 grams ofsaturated fatdue to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They areOvo-vegetarian(notLactarianorveganas they contain egg whites), and contain nogluten,dairy,cholesterol, orsulfites.
Some recipes use sweetened condensed milk.Macaroons are sometimes baked on ediblerice paperplaced on a baking tray.
Macaroons in theDominican Republicare very dark. Grated coconut is mixed withgingerandcinnamon.
There are many regional variations of French macaroon. The coconut macaroon is known as the 'Congolais',orle rocher à la noix de coco.
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.
ThoothukudiinTamil NaduandMangaloreinKarnatakahave their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.
A macaroonchocolate baris made by Wilton Candy inCounty Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937.Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.
Italy has a wide tradition of cookies and confections made from ground almonds, includingpignoli.Ricciarelliare a soft almond variety originating fromSiena.Amaretti di Saronnoare a crunchy variety fromSaronno.
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 araisin. They are popular during holidays and special occasions.
InPuerto Rico, coconut macaroons are calledbesitos de coco(little coconut kisses). A few variations ofbesitos de cococan be found on the island, the most popular ones includinglemon zestandvanillaas additional ingredients.
Thecarajito(little love or darling) is a macaroon variant made withhazelnutsand honey from the town ofSalas,Asturiasin northern Spain.A larger size version is commonly known assultanaorsuspiros del moro(sighs of the Moor).
Acıbadem kurabiyesiis a traditionalTurkishvariety made ofalmonds, 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 inTurkey, as they are seldom made at home.
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.
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 afondantcentre. This recipe was reportedly discovered by accident inCoatbridgein 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.
Macaroon chocolate bars are also popular inScotland. Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based inGreenock.
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla and almond.
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 oftenpipedwith a star-shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.