Macaron vs Macaroon

Macarons and macaroons might sound similar, but they are distinct in their ingredients, preparation, and cultural significance.

Macarons, celebrated for their delicate structure and vibrant colors, hail from France and are sandwich-like cookies with a creamy filling.

They require precise techniques, from sifting almond flour and confectioners’ sugar to achieving the perfect “foot” – the frilly edge that forms during baking.

A colorful array of delicate macarons and dense macaroons sit on a rustic wooden table, creating a visual contrast in texture and appearance

On the other hand, macaroons are typically chewier and coconut-based. They are much simpler to make, involving whisked egg whites combined with sugar and shredded coconut.

Baked until golden, they offer a more rustic appearance and texture compared to the sleek and smooth macarons.

While both can be enjoyed in a variety of flavors, their distinct characteristics make them unique within the world of confectionery.

Origins and History

You will discover that the beginnings of both macarons and macaroons are steeped in European history, with the former having its early roots in Italy and the latter evolving over time.

Each has a cultural significance that contributes to their distinct identity today.

Early Beginnings of Macarons

Macarons trace their origins back to Italy in the 15th century, derived from the word maccarona (a type of dumpling).

It was in this period that these delicacies began their journey, which will eventually make them a French culinary icon.

The introduction of the macaron to France is credited to Catherine de’ Medici when she married Henry II, bringing her Italian pastry chefs who had mastered the art of making these almond cookies.

Evolution of Macaroons

Unlike the macaron, the macaroon is a denser, often coconut-based treat that evolved separately.

Although sharing a similar name, macaroons have a different composition and historical development.

While macarons became refined and associated with French patisserie, macaroons remained relatively rustic and widespread, featuring variations in countries that include coconut, sometimes replacing the almond ingredient.

Cultural Significance

The macaron rose to fame as part of the French tradition, becoming a staple in French patisseries.

Its significance was further cemented in cities like Nancy, where nuns known as the Macaron Sisters sold the treats as a means of livelihood during the difficult times of the French Revolution.

On the other hand, macaroons, though less opulent in history, have made their cultural mark with their coconutty twist, which indicates the Arab influence in their development.

Ingredients and Variations

A table displays a variety of macarons and macaroons, showcasing their different colors, shapes, and fillings

When distinguishing between a macaron and a macaroon, it’s essential to understand the different ingredients and possible variations that define these two confections.

Macaron Ingredients

Macarons are crafted from a fine mixture of almond flour, confectioners’ sugar, and egg whites. This creates a delicate meringue base for the cookies.

The meringue is what gives macarons their airy and smooth texture. For the filling, buttercream, ganache, or fruit-based jams are commonly used.

Macarons are recognized for their variety of flavors, which can range from vanilla and chocolate to rose, pistachio, and even salted caramel.

  • Base: Almond flour, Confectioners’ sugar, Egg whites
  • Filling: Buttercream, Ganache, Fruit jams

Macaroon Ingredients

Macaroons, on the other hand, primarily consist of shredded coconut, which gives them a distinct texture and flavor.

The coconut is combined with sugar, egg whites, and often vanilla for additional flavor.

Some recipes may include sweetened condensed milk for moisture and a touch of richness.

Unlike the French macaron, macaroons have a more rustic appearance and are typically chewier and denser.

  • Primary: Shredded coconut, Sugar, Egg whites
  • Flavoring: Vanilla, Chocolate (optional)

Variations and Substitutes

Both macarons and macaroons can be altered to accommodate dietary restrictions or flavor preferences.

For instance, a vegan version of macarons can be made using aquafaba—the liquid from cooked chickpeas—as an egg white substitute.

Gluten-free and nut-free variations exist as well, with seeds or gluten-free flour as alternatives to almond flour.

Macaroon recipes may be adjusted to include ingredients like chocolate, either drizzled on top or as a flavoring within the cookie.

Seasonal flavors and ingredients, like pumpkin or peppermint, can also be incorporated to suit the occasion.

  • Macarons: Aquafaba (vegan), Seeds (nut-free), Gluten-free flour
  • Macaroons: Chocolate, Seasonal flavors

Texture and Taste Profiles

A macaron with smooth, delicate shells and a chewy, flavorful filling sits next to a dense, coconut-based macaroon with a crispy exterior

In exploring the differences between macarons and macaroons, you’ll find that texture and taste are defining characteristics. Let’s examine these qualities in detail.

Macaron Characteristics

Macarons are prized for their delicate, crisp exterior and soft, pillowy interior.

When you bite into a macaron, you’ll experience a slight crunch followed by a melt-in-your-mouth sensation.

The filling, typically buttercream, ganache, or fruit-based jam, adds a creamy layer that balances the crispiness of the meringue shells.

In terms of flavor, macarons often feature a subtle sweetness enhanced with a variety of natural and food coloring-based hues that hint at flavors like raspberry, vanilla, or cinnamon.

The meringue itself is usually made from a mix of confectioners’ sugar, finely ground almonds, and egg whites, contributing to the overall soft texture.

  • Exterior: Crispy and smooth
  • Interior: Soft and airy
  • Fillings: Buttercream, ganache, jams
  • Flavors: Varies – from fruity to nutty
  • Main Ingredient: Finely ground almonds

Macaroon Characteristics

In contrast, macaroons possess a densely packed, chewy texture owing to their main ingredient, shredded coconut.

The inclusion of sweetened condensed milk binds the mixture together, while vanilla extract adds depth to the sweet, coconutty flavor profile.

Some variations of macaroons might include additional ingredients such as pignoli (pine nuts), melted chocolate, or almond paste to create a different taste experience.

The exterior can become toasty and golden when baked, creating a slight crunch that complements the moist center.

Unlike macarons, macaroons are typically devoid of food coloring unless made purposefully for decoration or theme.

  • Texture: Chewy and moist
  • Base: Shredded coconut mixed with sweetened condensed milk
  • Additional Flavors: Chocolate, vanilla, almond
  • Color: Usually golden brown
  • Baking result: Toasty exterior with a soft, dense interior

Preparation and Techniques

Ingredients and tools laid out for making macarons and macaroons. Mixing bowls, piping bags, almond flour, and egg whites on a clean, organized kitchen counter

When diving into the world of these similarly named but vastly different cookies, you’ll find distinct preparation methods and techniques for macarons and macaroons. Accuracy and technique are key for macarons, while macaroons are more forgiving and straightforward.

Making Macarons

To make French macarons, precision is essential.

Start by sifting almond flour and confectioners’ sugar to assure a smooth texture.

When you whisk your egg whites, they should reach stiff peaks; this is crucial for the integrity of the batter.

Gradually add granulated sugar to the egg whites as you whip them. The goal is to create a meringue-based mixture that’s glossy and voluminous.

  • Color and Flavor: Add food coloring and flavorings when the meringue is at soft peaks for colorful and palatable cookies.
  • Piping: Once mixed, pipe the batter onto a parchment-lined baking sheet ensuring consistent size for your sandwich cookies.
  • Resting: A critical step is letting the piped batter rest until a skin forms. This helps form the signature ruffled edges or “feet.”
  • Baking: Bake in a pre-heated oven, typically at a lower temperature to avoid browning, until the macarons are set.

Baking Macaroons

Making macaroons is a less technical process. Usually, this involves combining shredded coconut with a sweetened condensed milk and vanilla extract mixture.

Incorporate whipped egg whites with or without leavening agents like baking powder or baking soda.

Leavening agents are not always required because the whipped egg whites can provide enough lift to the cookies.

  • Passover Treat: These cookies, often made without any leavening agents, are a common Passover treat.
  • Mixing: Simply fold your stiffly whipped egg whites into the coconut mixture to create a batter that’s light yet holds together.
  • Shaping: Drop spoonfuls of the batter onto a parchment-lined baking sheet.
  • Cooking: Bake until your macaroons are golden and set, which usually takes less time compared to macarons.

Cultural and Dietary Considerations

A table set with delicate macarons and dense macaroons, surrounded by diverse cultural and dietary symbols, representing the contrast between the two treats

In exploring the differences between macarons and macaroons, it’s important to consider their significance in cultural traditions and their alignment with various dietary restrictions.

Macarons in French Cuisine

Macarons, not to be confused with macaroons, are a staple of French patisserie. They originated from Italy, known initially by the Italian wordmacarone.”

Later, in France, Pierre Desfontaines is credited with developing the modern sandwiched version that you may recognize today.

These delicate cookies are characterized by their smooth, rounded tops, ruffled edges known as “feet,” and a variety of colorful fillings. They are deeply embedded in French culture, often associated with luxury and elegance.

Macaroons and Dietary Restrictions

On the other hand, macaroons are a completely different confection, typically made with shredded coconut.

They are known to be a popular dessert during Jewish holiday celebrations, particularly Passover.

This is because macaroons are flourless and can be made to be kosher for Passover, adhering to the dietary restrictions of the holiday which prohibit the consumption of leavened grains.

  • Kosher: Macaroons can be made in accordance with kosher dietary laws.
  • Gluten-Free: Both macaroons and macarons traditionally do not contain gluten, making them a suitable dessert option for those with gluten sensitivities.

Popularity and Trends

You have observed the tantalizing, colorful displays in French patisseries and perhaps even tasted the unique, elegant essence of French macarons.

Global Appeal

The craze for French macarons has not only persisted but also expanded internationally.

Ladurée, a name synonymous with French patisserie, has played a pivotal role in popularizing the French cookie beyond its Parisian roots.

With its flagship store, La Maison Ladurée, the brand has contributed to the perception of macarons as a quintessential element of French culinary sophistication.

You’ll find these chic confections in a range of patisseries worldwide, each aspiring to match the authentic charm and refined quality that a Parisian bakery embodies.

  • Noteworthy Points:
    • Ladurée’s impact on international appeal.
    • Expansion of French macarons in global patisseries.

Evolving Flavors and Presentations

Your palate is ever in search of novel and delectable tastes, and the world of French macarons does not disappoint.

Traditionally, a macaron consists of two almond meringue discs filled with a layer of buttercream, jam, or chocolate ganache.

However, innovation and experimentation have led pastry chefs to introduce an exhilarating range of flavors.

From seasonal fruits and exotic spices to coffee and cocktail-inspired infusions, your taste buds are treated to a continuous reinvention of this French cookie.

The presentation of macarons has also seen a transformation.

Once simple and monochromatic, modern macarons are now bold and colorful, often decorated with intricate patterns or garnishes, serving not just as a treat but also as an artful expression.

  • Evolving Aspects:
    • Range of flavors from classic to adventurous.
    • Artistic and colorful presentations enhancing the visual allure.

Serving and Pairing Suggestions

A table with a variety of macarons and macaroons, surrounded by wine glasses, fruits, and cheese

When you indulge in macarons or macaroons, complementing them with the right beverages and setting the appropriate scene enhances your tasting experience.

Ideal Pairings for Macarons

Macarons, renowned for their vibrant colors and sweet flavors, are best paired with drinks that balance their richness without overpowering their delicate taste.

  • Coffee: A strong espresso provides a bitter contrast that can highlight the sweet, intricate flavors of macarons.
  • Tea: Opt for a light tea, such as green or herbal, which gently cuts through the sweetness while allowing the macaron flavors to shine.
  • Champagne: The bubbles and crispness can cleanse your palate between sampling different macaron flavors.
  • Flavor Pairings:
    • Chocolate-Dipped Macarons: Served with a dark roast coffee or a full-bodied red wine.
    • Lemon Macarons: Pair these with an Earl Grey tea to complement the citrus notes.
    • Raspberry Macarons: Try a floral tea or a light prosecco to enhance the fruit curd within.

Serving Scenarios for Macaroons

Macaroons, with their dense and chewy texture, offer a different experience and are often more casual in their serving context.

  • Chocolate-Dipped Macaroons: Enjoy these as a standalone treat or paired with a hot cocoa for a double chocolate delight.
  • Plain Coconut Macaroons: These are versatile and can be enjoyed with a simple glass of milk or a cup of coffee to balance the sweetness.
  • Serving Suggestions:
    • For a casual gathering, serve macaroons piled high in a clear jar or rustic basket.
    • During a more intimate setting, plate them on a ceramic dish with a garnish of chocolate shavings or a dusting of coffee powder for a touch of elegance.

Buying and Storage Tips

A hand reaches for a delicate macaron in a patisserie, while a macaroon sits in a sealed container for long-term storage

In the world of confections, macarons and macaroons stand out for their delicate textures and rich flavors. Selecting quality treats and storing them properly ensures you enjoy their full taste and texture potential.

Where to Buy Quality Macarons and Macaroons

Macarons, intricate French pastries with a smooth outer shell and a rich ganache or buttercream filling, can be found in specialty pastry shops or well-known department stores with gourmet food sections.

Look for a provider that uses quality main ingredients like almond flour and natural flavorings for the filling, whether that’s ganache, jam, or buttercream.

Macaroons, typically made with shredded coconut and sometimes dipped in chocolate, are more widely available.

Check local bakeries or grocery stores, especially those specializing in European or health-conscious offerings, as they are often gluten-free.

Best Practices for Storage


  • At room temperature: Store in an airtight container, separated by parchment paper, for 3-5 days.
  • In the freezer: Place in an airtight container, ensure they are well separated, and freeze for up to 3-4 months. Thaw at room temperature before enjoying.


  • At room temperature: Keep in an airtight container for up to a week.
  • In the refrigerator: Store in an airtight container, they will last for two weeks.

Decoration and Presentation

A colorful array of delicate macarons is arranged on a pristine white platter, with each one meticulously placed to showcase their vibrant hues and smooth, glossy exteriors

When you indulge in the world of macarons and macaroons, you’ll find that aesthetics play a significant role. Your decoration and presentation techniques directly impact the allure and appeal of these confections.

Decorative Techniques for Macarons

Macarons are known for their elegant and colorful appearance, making them true confectionery art. To achieve this:

  • Food Coloring: Incorporate food coloring into the almond flour-based batter for a vibrant array of hues.
  • Flavor Signifiers: Match the macaron color to its flavor—pistachio macarons in green, chocolate ganache in deep brown, and rose in soft pink.

Ganache and fruit curd serve as popular fillings that also contribute to the macaron’s visual appeal, peeking out from between the delicate shells.

Presenting Macaroons at Events

Macaroons might not match the macaron’s finesse, but their rustic charm is undeniable:

  • Stacks and Pyramids: Display your macaroons in simple stacks or pyramids on a platter.
  • Natural Tones: Focus on the golden-brown finish of the baked coconut for a warm presentation.

Frequently Asked Questions

A table with a plate of colorful macarons next to a plate of coconut macaroons. Labels for each treat are visible

In this section, you’ll find detailed answers to some of the most common questions regarding the differences between macarons and macaroons, from their ingredients to their historical roots.

What distinguishes a macaron from a macaroon in terms of ingredients?

Macarons are elegant French pastries made with almond flour, egg whites, and granulated sugar. They are characterized by their smooth, flat shells and a creamy filling.

On the other hand, macaroons typically feature shredded coconut as their main ingredient, often mixed with sweetened condensed milk and sometimes dipped in chocolate.

How does the baking process differ between macarons and macaroons?

Macarons require a precise baking technique, including the macaronage method, to achieve their characteristic feet—the frilly edges on the cookies’ bottom.

Baking is done at a low temperature and followed by a maturation process to meld the flavors.

Macaroons are simpler to make, involving mixing ingredients and baking until they are set, without the need for the specific techniques used in macaron baking.

Is there a historical distinction between macarons and macaroons?

Both macarons and macaroons have Italian origins, traced back to the word “maccherone,” which means paste.

However, over time, macarons have become associated with the French culinary tradition, while macaroons are more commonly linked to American and British interpretations of the original Italian recipe, focusing on coconut.

What are the textural differences between a macaron and a macaroon when eaten?

When you bite into a macaron, you’ll experience a crisp outer shell and a slightly chewy interior, complemented by a soft filling that often contrasts in flavor with the cookie.

Macaroons, by contrast, have a dense, chewy texture throughout, with a moist and flavorful center from the coconut.

Why is there often confusion in the pronunciation of macarons and macaroons?

The similarity in pronunciation arises from their common Italian origin, yet they are distinct.

Macarons (pronounced “mac-uh-ron”) are often confused with macaroons (“mac-uh-roon”) due to the subtle difference in vowel sounds, which can be lost in conversation.

Can you find macaroons without coconut or are they an essential component?

Traditional coconut macaroons rely on the ingredient for their structure and taste.

However, early versions of macaroons were almond-based. Such varieties can still be found, though they are less common than the coconut version in contemporary bakeries.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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