    
Macaroons
Macaroons are small, soft, chewy cookies (aka biscuits in the UK.)
They are made from beaten egg white, sugar, and either almond paste or ground almonds. A coconut variety swaps in shredded coconut for the almond. In fact, to many North Americans, "macaroon" now implies "coconut," although almond was the original.
Either variety may have chocolate in them.
In France, they are made from ground almonds, not almond paste, and may be flattened, for shaped into little balls. The French use many different flavourings: coffee, lemon, pistachio, raspberry, strawberry, vanilla, etc.
In making them, you just use the egg white, not the egg yolk. You bake them in a moderate over (325 to 375 F / 160 to 190 C), depending on the recipe, for about 20 minutes. The cookies should emerge from the oven still soft inside. They can be difficult to peel off the parchment or waxed paper that you have to line the cookie sheet with. It is easier to get them off before they have cooled completely. Some people advice using rice paper to line the cookie sheet with because though small bits may still stick, it is edible.
Macaroons are popular at Passover as no flour is used.
There are even recipes now for Macaroons made from Kellogg's Corn Flakes.
Substitutes
Amaretti
Equivalents
3/4 cup crumbled macaroons = 2 oz / 50g
History
Macaroons reputedly evolved in Venice, Italy, during the Renaissance.
Disregard, as usual, stories about Catherine de Medici bringing them to France in her Vuitton hand luggage. Also disregard any stories about them being given out by St Macarius (of Alexandria, died about 401 to 405 AD.)
In 1837, Eliza Leslie, in her "Directions for Cookery", published recipes for both coconut and almond macaroons.
Language Notes
The English word "Macaroon" comes from the Old French word "macaron", which in turn comes from an older Italian word "macarone" (the same root word that our word "macaroni" now comes from,)
Also called:  Macaron (French) Mostachón (Spanish)
Other entries for Drop Cookies
Amaretti, Boston Cookies, Hermit Cookies, Macaroons
Other entries for Cookies
Anzac Biscuits, Benne Wafers, Children's Rusks, Chocolate Wafers, Cookies, Forfeit Cookies, Fortune Cookies, Frappe (Biscuits), Gingerbread, Iced Zoo Biscuits, Ladyfingers, Lebkuchen, Madelines, Mostaccioli Cookies, Okra, Pasticci, Pizzelle, Ratafia Biscuits, Refrigerator Cookies, Rolled Cookies, Rosettes, S'mores, Shrewsbury Biscuits, Speculaas Cookies, Spritz Cookies, Vanilla Wafers, Wagon Wheels, Whippet Cookies, Yatsuhashi
Other entries for Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Blancmange, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Custard, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto
Other entries for Dishes
Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
Top...
|
|
| |
|